Flavor is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The trigeminal senses, which detect chemical irritants in the mouth and throat, may also occasionally determine flavor.
Flavors are used for all of food industries, tobacco industry, for all kinds of applications like body care, household products etc.
There are two main kinds of flavors: liquid flavors and fragrances and spray-dried flavors.
Manufacturing of liquid flavors and fragrances is a simple mixing procedure. Liquid raw materials are balanced batchwise into a vessel or a container according to the production receipt. Solid components have to be solved by stirring, in some cases by warming too. After weighing the last position of the receipt, the mixture is stirred properly to get finally a homogenous product. Then the flavour/fragrance is sieved to avoid and screen foreign matters and
filled into metal or plastic drums, jerricans or containers. A retain sample is taken for quality control measures of each batch.
Spray-dried flavors are made of a liquid flavor emulsion. The emulsion of liquid flavors is sprayed at about 200 °C so the water is vaporising spontaneously and a powder is obtained which includes small liquid flavor drops.