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Keva - Blog

Having a 'taste for life' is about knowing its various flavours

  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
  • Authors
    • Azza Naik
    • Dr. Uday Annapure
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • R. D. Shenoy
    • Ummeayman Rangwala
  • Sensory Evaluation of Food Products

    Sensory Evaluation of Food Products

    By R. D. Shenoy

    August 20, 2021

    flavour & taste, flavour release, taste & aroma, taste perception

    Senses behaviour: Human body has 5 organs that help us in the process of sensorial assessment of a food product. These are (1) Eye – senses colour, surface and shape (2) Nose – senses taste, odour, aroma (3) Tongue – senses surface, taste, elasticity, hardness, roughness, crispness (4) Finger –surface, shape, elasticity, hardness, roughness, crispness and (5) Ear – crispness. […]

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  • Effect of Carbohydrates on Flavor Perception

    Effect of Carbohydrates on Flavor Perception

    By Prasad Gaikwad

    October 25, 2020

    flavour & taste, flavour release, flavour stability, taste & aroma, taste perception

    Among the three macro-nutrients of the food matrix, carbohydrate provides energy to our body. Chemically they are made of carbon, hydrogen and oxygen. Saccharides are the basic building blocks of carbohydrates. Based on molecular weight, carbohydrates can be classified into four categories. Monosaccharides like Glucose, Fructose, Galactose etc. Disaccharides like Sucrose or Lactose Oligonucleotides like Raffinose Polysaccharides like Starch, Cellulose, […]

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  • Sensory Attributes of Fats

    Sensory Attributes of Fats

    By Prasad Gaikwad

    September 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    Among the three essential needs of human beings, food stands ahead of cloth and shelter. Food is vital for providing nutrition to our body. The macro-nutrients of food-matrix, like protein, fat, and carbohydrate, performs critical body functions. In our daily diet, fat is a chief source of energy by providing nine calories per gram. Fat is naturally occurring triglycerides whose […]

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  • Flavour and Protein Interaction

    Flavour and Protein interaction

    By Prasad Gaikwad

    August 26, 2020

    flavour & taste, flavour release, flavour stability, food matrix, taste & aroma, taste perception

    When we talk about any food product’s food matrix, we refer to the nutrient and non-nutrients components and their relationships. Carbohydrate, protein, fat, vitamin, mineral, flavour etc., are some of its parts that arise in our mind. Among them, protein is one of the significant component having a prominent role in the food matrix. And this protein is considered an […]

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  • Process Flavours

    Process Flavours

    By Prasad Gaikwad

    November 22, 2019

    flavour & taste, flavour interactions, flavour release, taste & aroma, taste perception

    It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]

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  • Different Types of Tea Flavours

    Different Types of Tea Flavours

    By Azza Naik

    December 20, 2018

    beverage industry, flavour & taste, flavour encapsulation, flavour granulation, flavour release, tea industry

    The aromatic cuppa that wakes us up in the morning or refreshes us during our 4 pm break has no doubt undergone a massive transformation. Tea as a beverage has its origin in Asia where the health benefits are celebrated as part of the culture. Tea is a rich source of several phytochemicals such as Catechins, Epicatechins, Gallic acid, Caffeine […]

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  • Encapsulated Flavour Powders

    Technology to increase shelf life of flavours

    By Peter Appleton

    July 17, 2018

    flavour & taste, flavour encapsulation, flavour granulation, flavour release, flavour stability, taste & aroma

    The main principles for the development of encapsulated powder flavourings are for any one of three main reasons. To produce a flavouring with an increased shelf life To produce a flavouring with improved thermodynamic stability To produce a flavouring that is soluble in water Encapsulated Flavour Powders Firstly, an emulsion is made. This is done by combining the concentrated flavouring […]

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  • Flavour retention during extrusion process

    Flavour retention during extrusion process

    By Harshali Patil

    March 19, 2018

    flavour encapsulation, flavour release, flavour stability, food matrix

    Indian consumers are fond of spicy, crunchy products. The growing consumer demand for extruded food products is due to its crispy and crunchy nature. The extruded products in India vary from tradition products such as chakali to a processed extruded product such as chips. The incorporation of flavoring in the extruded products is an essential operation in the manufacturing of […]

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  • Powder Flavours

    Powder Flavours

    By Harshali Patil

    February 18, 2018

    beverage industry, flavour encapsulation, flavour granulation, flavour release, flavour stability

    Innovation in the field of food ingredients is in demand by manufacturers as well as consumers. The competitions among organizations lead to giving different new approaches for use of flavour in the food industry. This article will give a brief idea about one form of flavour i.e. powder flavour with its application in food. Powder flavours are in different forms, […]

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  • Control release of flavour

    Control release of flavour

    By Harshali Patil

    December 7, 2017

    flavour encapsulation, flavour granulation, flavour release, flavour stability, food matrix

    Flavour stability in various food products has been of expanding interest as a result of its association with the quality and acceptability of foods, yet it is hard to control. Even small quantities of flavours into food can extraordinarily impact the final product quality, cost, and customer fulfilment. Food industry often faces the problem of release of flavour. Controlled release […]

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  • Posts navigation

    Older posts
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Azza Naik
  • Dr. Uday Annapure
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • R. D. Shenoy
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

  • Flavours in Vegan Foods
    Flavours in Vegan Foods

    17 Sep 2021

  • Sensory Evaluation of Food Products
    Sensory Evaluation of Food Products

    20 Aug 2021

  • Effect of Carbohydrates on Flavor Perception
    Effect of Carbohydrates on Flavor Perception

    25 Oct 2020

  • Sensory Attributes of Fats
    Sensory Attributes of Fats

    26 Sep 2020

  • Flavour and Protein Interaction
    Flavour and Protein interaction

    26 Aug 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2021

    • September (1)

      • Flavours in Vegan Foods
    • August (1)

      • Sensory Evaluation of Food Products
  • 2020

    • October (1)

      • Effect of Carbohydrates on Flavor Perception
    • September (1)

      • Sensory Attributes of Fats
    • August (1)

      • Flavour and Protein interaction
    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

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