Define flavor Difference between flavor and aroma Sense involved in Flavor Perception Brian involvement Olfaction involvement Touch Sense involvement Why flavor perception is important?

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2. PRESENTED TO: DR. SAIMATEHSEEN
PRESENTED BY: SABEELIMAAN
ROLL NO: 08
REG.NO: 2020-GCWUF-1216
DEPARTMENT OF SCIENCEAND TECHNOLOGY
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3. SCIENCE
OF
FLAVOR
PERCEPTION
AND
DEVELOPMENT
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4. CONTENTS
1. Introduction
2. The science of flavor perception
3. Flavor perception and role of brain
4. Role of smell and texture in flavor perception
5. What is flavor development?
6. Science behind flavor development
7. Flavor development techniques
8. Why is flavor perception important?
9. Factors influencing flavor
10. Flavor in cooking
11. Flavor trends
12. References
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5. INTRODUCTION
❑The exact mechanism that lead to our perception of
flavor have not yet been elucidated
❑In the combination of taste, smell, texture, and memory
in our brain create the complex experience called flavor
❑Understanding this process can help us to developed
appreciate food in deeper level
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6. WHAT IS FLAVOR PERCEPTION?
❑Flavor perception is combines taste,
smell, texture to create perception
❑Smell detects aroma
❑Texture affects how flavors is interacting
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7. THE SCIENCE OF FLAVOR PERCEPTION
❑Taste, smell, and other sensory input are all interact
with each other in complex process of flavor
perception
❑Flavor perception is significantly influenced by our
sense of smell
❑According to studies up to 80% of what we think of
as taste actually originates from our sense of smell
❑Even minor change of aroma can have a significant
effect on how we perceive food and drink 7

8. FLAVOR PERCEPTION AND BRAIN
❑Flavor perception is a complex process that involves
multiple areas of brain mainly thalamus
❑This have significant impact on our behavior and
decision-making
❑Perception of flavor can be influenced by many factors
including:
• Our past experiences
• Expectations
• Our mood 8

9. TASTE AND FLAVOR PERCEPTION
❑Taste is the sense that contribute to flavor
❑Taste perception or gustation is the sensory
detection of food on the tongue
❑Taste is the sensation that occurs in the mouth
❑When a substance reacts chemically with taste
receptor cells located on taste buds or papillae
❑Taste determines flavors of foods
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10. THE ROLE OF SMELL IN FLAVOR PERCEPTION
❑Smell plays a crucial role
❑When we eat food, molecules from the food travel
through our mouth and up into our nose
❑They are detected by receptors
❑These receptors send signals to the brain
❑Then combines create the overall experience of
flavor
❑Thus, our sense of smell can actually affect our
perception of taste
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12. ROLE OF TEXTURE IN FLAVOR
❑Addition to the direct contribution to consumer
acceptance
❑Texture also has a vital secondary role on
modulating flavor release and perception
❑Flavor components in a food are to be sensed
❑They must be released from the food matrix to
reach the appropriate taste receptors
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13. THE SCIENCE BEHIND FLAVOR PERCEPTION
❑To develop flavor, multiple senses work together
❑Taste buds detect sweet, sour that combine with
taste
❑The brain processes this information to create
perception
❑Research has shown that there is also a
psychological component effect flavor development
❑ Flavor development an incredibly fascinating and
dynamic field of study 13

14. FLAVOR DEVELOPMENT TECHNIQUES
❑Flavor development is a complex process
❑Involves a variety of techniques to create
unique and delicious flavors
Natural flavorings
❑Are derived from plants and other natural
sources
Artificial flavorings
❑Are created in a lab and can mimic the taste of
natural flavors
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15. ❑Sensory testing is also an important
aspect of flavor development
❑By use these techniques flavor
developers
❑Create unique and delicious flavors
that fulfill consumers satisfaction
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16. WHY IS FLAVOR PERCEPTION IMPORTANT?
❑Enjoyment and satisfaction
❑Stimulation appetite
❑In food selection
❑Nutritional balance
❑Sensory analysis
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17. WHY IS FLAVOR DEVELOPMENT IMPORTANT?
❑Taste sensation
❑Consumer preference
❑Food industry innovation
❑Nutritional enhancement
❑Food product development
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18. FACTORS AFFECTING FLAVOR
❑Age
❑Meals
❑Hunger
❑Smoking
❑Obesity
❑Pregnancy
❑Allergies
❑Disease
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19. FLAVOR IN COOKING
❑Cooking impact on flavor through various processes including
❑Millard reaction
❑Caramelization
❑Sauteing
❑Roasting
❑Slow cooking
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20. COMMON FLAVOR ENHANCERS
❑MONOSODIUM GLUTAMATE
❑HONEY
❑CITRIC ACID
❑CORN SYRUP
❑SALT
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21. PAKISTANI FLAVOR ENHANCERS
❑Chaat masala
❑Mint and coriander
❑Spices
❑Tamarind
❑Garam masala
❑Garlic and ginger
❑Saffron
❑Cardamom
❑Red chili
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22. FLAVOR TRENDS WORLD WIDE
❑Plant based and vegan flavors
❑Glob fusion
❑Spicy and bold
❑Umami
❑Floral and herbal
❑Super foods
❑Low sugar and natural sweeteners
❑Sustainable and local
❑Functional ingredients
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23. CONCLUSION
❑The science of flavor perception and development shows how
our senses of taste, smell, touch, and other sense work together
to create the experience of flavor
❑it shows that flavor is not just about taste
❑It involves many aspects of our senses
❑our past experiences, culture, and genes all play a big role in
what flavors we like
❑Understanding how our brain processes flavors, can help food
scientists, and the food industry develop good nutritious food
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24. REFERENCES
❑Taylor, A.J. And Roberts, D.D. Eds., 2008. Flavor
perception. John Wiley & sons.
❑Spence, c., 2015. Multisensory flavor perception. Cell,
161(1), pp.24-35.
❑Auvray, m. And spence, C., 2008. The multisensory
perception of flavor. Consciousness and cognition, 17(3),
pp.1016-1031.
❑Meadows, m., 2003. MSG: A common flavor enhancer.
FDA consumer, 37(1), pp.34-35.
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26. Thank you
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