Colorants: Their Interaction with Flavor in Product Development.
Color is an important part of product appeal and is a critical criterion in a consumers’ ultimate selection of foods and beverages. The color of a food or beverage not only acts as an indicator of quality and freshness, it can also elicit expectations of flavor. The utilization of naturally sourced colors in food and beverages is increasing at a faster pace compared to synthetic colors.
Flavor is another critical sensory attribute in food and beverages and therefore it is important to study and understand the interaction of color and flavor while developing products. Color needs to be dispersible with the flavor as well as in the application. Ideally color should not alter the flavor profile of the food or beverage, nor should it negatively impact the stability of the flavor system.
Ultimately, colors that align well with the flavor and with the application should be selected. Colorant extracted from radish is an example of a color system which imparts flavor and therefore may need special processing. However, different radish sources may have different flavor thresholds. One final consideration when choosing a natural colorant for development into a food or beverage product is that different consumers may have varying degrees of sensitivities
to the flavor of these color products.
Color is the most notable attribute in food evaluation making it to be a critical component of intent to purchase. Appearance and color are the visual elements to which our eyes, minds, emotions and palates are sensitive. The following sections detail additional reasons as to why color plays
such an important role in foods and beverages.
Adv Food Technol Nutr Sci Open J. 2018; 4(1): 17-22. doi: 10.17140/AFTNSOJ-4-148