Food Flavours
Food flavouring (or food flavoring) refers to the blending of essences, liquid extracts and flavours which are added to the produce to enhance the taste and aroma.
Essential oils from fruits and vegetables, synthetic organic chemicals, food colouring is the basic flavourings which are used.
Although the food flavouring industry mainly used to focus on natural flavouring substances, today we see a lot of organic chemical components such as alcohol, hydrocarbons and phenol ethers used.
Classification of food flavours:
- Natural Flavours like herbs, fruits, spices and aromatic seeds like cumin.
- Processed flavours like fermented, roasted, baked and toasted
- Added flavours like essential oils and extracts
- Synthetic flavours like true fruit flavours.
Related Conference of Food Flavours
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Flavours Conference Speakers
Recommended Sessions
- Beverage Packaging
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- Food and Beverage Adulteration
- Food and nutritional Toxicology
- Food and Quality Control
- Food borne and Nutritional Disorders
- Food fermentation
- Food Flavours
- Food machinery
- Food Microbiology
- Food Packaging and labeling
- Food Preservation
- Food Process Engineering
- Food Processing
- Food Waste and recycling
- Seafood Processing
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