SCIENCE BEHIND MICRO ENCAPSULATED FLAVOURS
At Botanical Innovations the creation of our unique micro encapsulated flavours employs various scientific techniques, including CHEMICAL ANALYSIS, SENSORY EVALUATION, PSYCHOPHYSICS and NEURO IMAGING to help us understand the complexities of flavour perception. The knowledge gained from this field helps in understanding food formulation, developing new flavours and food products, and optimising culinary experiences.
THE SCIENCE OF FLAVOUR also known as flavour science or flavour chemistry, is a multidisciplinary field that EXPLORES THE CHEMICAL, PHYSIOLOGICAL AND PHYSIOLOGICAL ASPECTS OF TASTE AND AROMA PERCEPTION. When developing flavours we seek to understand how and why we perceive different flavours, ranging from the basic tastes of sweet, sour, salty, bitter, and umami to the complex combinations of aromas that contribute to our overall sensory experience of nutraceuticals, foods and beverages.
FLAVOUR PERCEPTION involves a combination of sensory inputs, including TASTE, SMELL, TEXTURE as well as VISUAL and AUDITORY CUES.
TASTE
Taste perception primarily occurs through taste buds on our tongues. Taste receptors detect SWEET, SOUR, SALTY, BITTER and UMAMI (the savory taste associated with glutamate). Each taste bud contains multiple taste receptor cells, which send signals to the brain when stimulated by specific chemicals.
SMELL
A significant portion of flavour comes from the aroma of food and beverages. When we chew and swallow, volatile compounds released from the food travel through the back of our throat to the olfactory epithelium in the nasal cavity. The OLFACTORY RECEPTORS DECTECT ODOUR MOLECULES and send signals to the brain, where they COMBINE WITH TASTE SIGNALS TO CREATE A MORE COMPLEX FLAVOUR PERCEPTION.
CHEMICAL COMPOSITION
Flavour is heavily influenced by the CHEMICAL COMPOUNDS present in food and beverages. These compounds can arise naturally or be produced during cooking, fermentation, or other food processing techniques. Examples include sugars, acids, amino acids, lipids, and volatile compounds such as aldehydes, esters, and terpenes. The interactions and concentrations of these compounds contribute to the unique flavour profiles of different foods and drinks.
TEXTURE
The texture of food plays a crucial role in flavour perception. Factors like mouthfeel, viscosity, and how food interacts with our taste buds and oral cavity influence our perception of flavour. For example, the creaminess of ice cream or the crispness of a potato chip can significantly impact our enjoyment of a particular food.
INDIVIDUAL DIFFERENCE
Flavour perception can vary among individuals due to genetic, physiological, and psychological factors. Some people may be more sensitive to certain tastes or aromas, while others may have a diminished sense of taste or smell. Cultural background and personal experiences can also influence flavour preferences and perception.
CROSS – MODEL INTERACTIONS
Flavour perception can be influenced by visual and auditory cues. The colour and appearance of food, as well as the sounds associated with eating, can affect our expectations and subsequently impact our perception of flavour. For example, a food that appears visually appealing may be perceived as more flavourful.
FEATURED PRODUCTS BOTANICAL’S BREATH MINT AND CITRUS ESSENTIAL OIL POWDERS
OUR PRODUCTS
Apple Cider Vinegar Powder
Zero Alcohol Wine Powder
Botanical’s Breath Essential Oil Powders
Cold Pressed Oil Powders
Botanical Extracts