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Use of flavour for enhancing taste & flavour in foods
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Friday, 04 February, 2022, 12 : 00 PM [IST]
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Aiwaz Asif
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Today, food has fostered into something bigger than just a nutritious necessity. Food has evolved into an interplay of sentiments, emotions and therapy. Relishing decadent and highly indulgent food, not only pleasures the emotional stride but also acts as a bonding agent for people to create shared experiences and break down the cultural and geographical boundaries. From nurturing love to cultivating friendships, food is the driving force for community building and togetherness.
But what makes food so eloquent and palatable, is the power of flavours behind it. People cherry-pick their food pallets based on their preferences of taste, texture, seasoning, spices and flavour adds zest to these preferences. Flavours play a technical role in providing a balance and enhancing the food value. Flavours add the essence of taste and aroma and instills a sense of stability and uniformity in the food pallet.
The pandemic has further highlighted the requisites of taste and smell for food and flavour in all our lives. Moreover, a well-recognised study conducted in 1970s suggests that flavour plays a significant role in acceptance by inducing pleasure responses and thus leading to consumer satisfaction or dissatisfaction. The global food flavours market size stood at $14.30 billion in 2020 and is projected to reach $20.12 billion by 2028 with a CAGR of 4.64%.
There are differences in preferences of flavour all across the globe based on culture, habits, lifestyle, local crops. Over the years with innovation in the industry, flavours now come as both natural and artificial. While natural flavours, as the name suggests, are derived from plants, herbs, organic spices, oils, artificial flavours are synthesized in a lab from an aromatic source and have the same compositions as that of the natural product.
Artificial flavours add a very strong aroma to the food. Like in the case of vanilla extract which makes the food product stand out with the aroma and compels the consumer to try the item, at least once. The industry is also witnessing a rise in the demands of non-toxic flavours made of amino acids and organic flavours which are primarily used for non-vegetarian dishes. Few other categories of flavours include, compounded flavour where flavourings are added intentionally to formulate a desired sensory effect using natural and/or synthetic flavours and taste modifiers which are the additives that affect the basic taste sensations of salt, sugar, food acids.
Flavourings are added majorly to:
? Add flavour to and enhance an otherwise bland food
? Create some desirable flavour experience
? Boost the flavour notes lost during processing
? Complement the existing flavour palette
? Cover undesirable palatable taste
? Overcome seasonal availability of a particular flavour
? Create a flavour where the use of a natural flavouring material not possible
? Introduce an economical food pallet which uses exotic flavours that are expensive
With the changing lifestyle and shift towards a healthy way of living, flavours can be used to imitate the original taste and sensation of an otherwise unhealthy or harmful food product. Simple addition of certain ingredients can bring in distinctive flavouring that will encourage a healthy lifestyle. For example, use of certain herbs, vinegar and spices induces a sense of saltiness to the food, thereby decreasing the sodium intake in a diet.
It is with the chef's, to control the flavour of their creation, catering to the customer's needs. Starting with the basics, it is essential to do a quality check of the ingredients to maximise food flavour and nutrition in any new, pre-existing or established flavour profile. This does not demand the use of the most expensive foods or resources in the kitchen. It mainly implies carefully handling and storing goods, as improper storage degrades flavour and quality.
The selection and balancing of the ingredients working within the limits of nutritional necessity, the type and sources of the basic raw materials, and the overall concept of the end product are all part of the controlling of the flavour profile in the final dish served.
India is the hub for diverse flavours with multiple cultures demonstrating a well-balanced, stimulating and colourful food pallet on the grounds of their legacy and heritage. India is one of the world's finest culinary heritage driven powerhouse with blazing curries, clay pot cooking, yogurt-based sauces, fragrant rice, and varied range of breads.
Flavours of North India
North Indian food has the flavour palette which is highly influenced from the Mughlai Era because of the Mughal-Islamic Empire that had a long standing in Delhi. The food is savoury, rich with flaming spices, strong aroma and cosmopolitan food culture.
Flavours of East India
The eastern India is dominated by the coastal food pallet with a fondness for sweets. The states enjoy the blend of flavours reflecting the myriad tribes and their traditions. The curries have a hint of pungent flavour with a balanced use of various aromatic herbs and roots.
Flavours of South India
This part of India has a deep sighted belief that serving food to others is a service to humanity, The flavours of South India include spicier dishes that are also lighter and sweeter with a high influence of coconut, cardamom, lime juice, curry leaves, and tamarind.
Flavours of West India
The Western India has one of the most diverse food styles in India with a spicy flavour palette of Rajasthan to a light sweet touch that is found in the Gujarati cuisine. The coastal states savour the strong flavours of coconut, red chilies, and vinegar.
Flavours generate different sensory experiences, invoke emotions and memories with its ability to trigger multiple-sensations in a single moment. A scent of freshly cooked home meal with the rich flavour of one’s culture can take the person back to the old childhood days and memories. Some flavours even have the ability to make a person salivate more. Flavours keep the food pleasant, with a truly authentic taste and without any off-notes. Besides adding aroma to the food, flavours boost the sensory characteristics, adds an artisanal appeal and offers consumers a diverse range of impeccable tastes.
(The author is partner at Karims Hotel)
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