The taste and aroma of a food plays a crucial role in the perception of its quality. Even as many consumers shy away from products with the word “artificial” on their ingredient lists, the expectation remains that “clean label” foods and beverages will continue to possess desirable sensory properties. This presentation looked at some of the sources, basic chemistry, food matrix interactions and impact of processing on flavorings categorized as natural. A better understanding of these facets of flavoring use leads to more effective and efficient use natural flavoring compounds.
Keith Cadwallader, Ph.D., Professor of Food Chemistry, Dept. of Food Science and Human Nutrition, University of Illinois, Urbana–Champaign speaking on “Natural Flavors Chemistry Applications” at the 2016 Clean Label Conference.