You are on page 1of 4

Information Sheet 1.

1-1
Types of Flavoring Agents and its Ingredients
Learning Objectives:
After reading this INFORMATION SHEET, you must be able to:
1.
2.
Authors have said that flavor is he sensory impression of food or other
substance, and can be determined primarily by taste and smell. Flavors of the
food can be altered with natural or artificial flavoring agents which can affect
our senses, specifically the sense of taste and smell.
Flavoring agent or flavorant is defined by authors as a substance that
gives another substance flavor, thus altering the characteristics of the food,
causing it to become sweet, sour, tangy, salty and savory.
Types of Flavoring
Description
Agents
Natural Flavoring Flavoring substances obtained from plant or animal raw
agents
materials, by physical, microbiological or enzymatic
processes. They can be either used in their natural state or
processed for human consumption, but cannot contain any
nature-identical or artificial flavoring substances.
Nature-identical
Flavoring substances that are obtained by synthesis or
flavoring
isolated through chemical processes, which are chemically
substances
and organoleptically identical to flavoring substances
naturally present in products intended for human
consumption. They cannot contain any artificial flavoring
substances.
Artificial flavoring Flavoring substances not identified in a natural product
substances
intended for human consumption, whether or not the
product is processed. These are typically produced by
fractional distillation and additional chemical manipulation
of naturally sourced chemicals, crude oil or coal tar.
Although they are chemically different, in sensory
characteristics are the same as natural ones.
Flavoring Agents

A simple vegetable soup can be turned into a new and mouth-watering dish
just by adding some of these flavoring agents.

* Oil
One of the flavoring agents there is oil. One could stir in a spoonful of
sesame oil, or walnut oil or even a peanut or olive oil in a hot soup before
serving.
*Butter
*Pesto

It is the basic herb butter variation. Customary Italian pesto is made up


of fresh basil, olive oil, parmesan, garlic and pinenuts. But you can make it
with any fresh kitchen herbs. You can add it to a soup at the last minute to
make sure it keeps its fresh color and flavor.
*Herbs

Basil (Ocimum basilicum)


Bay leaf (Laurus nobilis)

Caraway (Carum carvi)

Chervil (Anthriscus cerefolium)

Chives (Allium schoenoprasum)

Cilantro (aka, Coriander) (Coriandrum sativum)

Dill (Anethum graveolens)

Lemon grass (Cymbopogon citratus)

Marjoram (Origanum majorana)

Mint (Mentha species)

Oregano (Origanum vulgare)

Parsley (Petroselinum crispum)

Rosemary (Rosmarinus officinalis)

Sage (Salvia species)

Sorrel (Rumex scutatus and Rumex acetosa)

Tarragon (Artemisia dracunculus)

Thyme (Thymus species)

*Spices

Allspice (Pimenta dioica)


Anise (Pimpinella anisum): the licorice-tasting seeds of a plant that
originated in the area of Greece and the Mideast. See also Star anise

Cardomom (Elettaria cardomomum)

Cinnamon (Cinnamomum zeylanicum)

Cloves (Eugenia caryophyllata)

Cumin (Cuminum cyminum)

Curry

Fil powder (crushed and dried sassafras leaves)

Galangal (Alpinia galanga)

Ginger (Zingiber officinale)

Mace (Myristica fragrans)

Mustard (Brassica nigra, Brassica alba, and Brassica juncea)

Nutmeg (Myristica fragrans)

Paprika (Capsicum annuum)

Peppercorns (Piper nigrum)

Saffron (Crocus sativus)

Shichimi, a Japanese 7-spice mix that includes hot peppers,


mustard, sansho (prickly ash berries), black sesame, poppy seeds, citrus
peel, and (eek!) marijuana seeds (non active, however).

Star anise (Illicum verum): the unripe fruit of a plant that grew first in the
area of China and Southeast Asia

Turmeric (Curcuma domestica; Curcuma longa)

You might also like