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FOOD FLAVOURINGS (Factors of Flavour Deterioration (pH, Heat, Metal Ions,…

- - - - glutamate had distinctive taste
      - Tomato concentrates is one of excellent for fine-tunning umami
- - - - Essential oils
        
        prepared by steam distillation of dried spices and contain volatile flavour
      - Oleoresins
        
        solvent extracts of the spices and contain volatile + non-volatile resinous material
    - - e.g: cinnamon, nutmeg, pepper, clove, rosemary, coriander, star anise
    - - enzyme that modified fats (lipases) and protein (proteases)
      - plant cell propagation
      - fermentation food