SOURCE AND PROPERTIES OF VARIOUS NATURAL FLAVOR: A REVIEW

Abstract

Natural flavors are essential in the food and beverage industry, enhancing taste and aroma without artificial additives. This review explores the sources and properties of various natural flavors derived from plants, fruits, spices, and herbs. The paper discusses extraction methods, such as steam distillation, cold pressing, and solvent extraction, highlighting their impact on flavor profiles and quality. It also examines the chemical components responsible for distinct flavors, such as terpenes, esters, and aldehydes, and their interactions in complex flavor systems. Understanding these aspects is crucial for optimizing flavor formulations and ensuring consistency in product development.

 Keywords: Natural flavors, extraction methods, terpenes, esters, aldehydes, flavor profiles, food industry.