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Keva - Blog

Having a 'taste for life' is about knowing its various flavours

  • Topics
    • Flavour Trends and Innovations
    • Flavours and Food Safety
    • Flavours and Food Technology
    • Science of Taste and Aroma
    • Uncategorized
  • Authors
    • Azza Naik
    • Harshali Patil
    • Peter Appleton
    • Prasad Gaikwad
    • Prashant Lungade
    • Ummeayman Rangwala
  • Flavours connect with mood

    How some Flavours can easily connect with your mood

    By Ummeayman Rangwala

    March 30, 2020

    flavour & taste, taste & aroma, taste perception

    ‘Sweet is Happy, and Bitter is Sad’- this is what a child would respond to when you ask the relation of flavour and mood. The mood is the way that you feel at a particular time when we are happy we say we are in a good mood. Often our memories are linked to food or its flavour, and they […]

    Read more
  • Caramelization Reaction in Browning

    Caramelization Reaction in Browning

    By Prasad Gaikwad

    November 28, 2019

    flavour & taste, flavour interactions, taste & aroma, taste perception

    Have you ever wondered how sugar turns into delicious caramel when heated? Have you ever noticed how the crust of bread turns brown when baked? Have you ever thought how white potato turns brown when fried? The reason behind this magic is a browning reaction or, Maillard reaction. Browning reactions are very well known for the development of the brown […]

    Read more
  • Process Flavours

    Process Flavours

    By Prasad Gaikwad

    November 22, 2019

    flavour & taste, flavour interactions, flavour release, taste & aroma, taste perception

    It is said that the sense of smell is the earliest identified sense of human being in history. When compared to the sense of other animals, the human is far more developed. This sense can help us to distinguish between various flavours and their combinations. A flavour is a substance which is a combination of certain aroma chemicals giving characteristic identity […]

    Read more
  • Flavours for Oral Care | Keva Flavours

    Flavours for Oral Care

    By Ummeayman Rangwala

    October 3, 2019

    bitter masking, flavour industry, oral care, taste perception

    The first image that flashes through your mind when you think of word ‘Oral care’ is ‘Teeth’. However, oral care is not only about brushing with a minty toothpaste and gargle with a refreshing mouthwash, but this category has far expanded to include breath sprays, breath strips, whitening strips etc. Going back to basics, to maintain basic oral health, the […]

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  • Keva - Blog - Flavours masking agents in sports nutrition

    Flavours & Masking Agents in Sports Nutrition

    By Azza Naik

    May 15, 2018

    beverage industry, bitter masking, functional food, power food, taste perception

    The global sports nutrition market is predicted to surpass $45 billion by the year 2022. With tremendous pressure and competition in sports along with easily disposable income, an ergogenic diet is being sought after. In sports nutrition, products are categorized as per the intended function. Generally speaking there are pre-workout, in between-workout and post workout or recovery products. As eating […]

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  • Keva - Blog - Flavours for reduced fat products

    Flavours for reduced fat products

    By Azza Naik

    April 24, 2018

    flavour & taste, taste & aroma, taste perception

    Consumer preference for a food product is dictated by its taste and aroma. Though health conscious consumers are on a lookout for low fat low calorie products, they are in no mood for bland tasting cardboard food. With public health organizations emphasizing on limiting fat intake to 30% of the total calories consumed, there is a need for low fat […]

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  • Lipid oxidation in food

    Lipid oxidation in food

    By Harshali Patil

    April 7, 2018

    flavour stability, food matrix, taste perception

    Sometimes when we open a packet of chips, we get the greasy smell and the taste of chips is quite odd, well the reason behind these changes is due to lipid oxidation of the chips. Commonly this process is known as rancidity in fatty foods. Even the small amount of lipid-containing product goes into lipid oxidation. Lipids are essential compounds […]

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  • Flavor release and perception in mouth

    Flavor release and perception in mouth

    By Harshali Patil

    February 11, 2018

    flavour & taste, taste & aroma, taste perception

    Eating is the phase at which food flavour is discharged, detected and judged by the consumer. The connections between flavour component and sensory perception are not properly cleared. When we consume food, flavour perception is controlled by nature and measure of volatiles present in food, the availability of these volatile compounds to the sensory system i.e. residence time in the […]

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  • Keva - Blog - Flavours and Sensory Perception

    Flavour and sensory perception

    By Azza Naik

    January 25, 2018

    flavour & taste, taste & aroma, taste perception

    Flavour is paramount in an individuals’ development of likes and dislikes towards food products. Flavors are characterized by the presence of top, middle and base notes. The crisp, sharp, effervescent and noticeable aromas that you notice first are top notes. Fruity aromas such as citrus, berry, pear make up the top notes. Binding the top notes with the base notes […]

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  • Chocolate flavour

    Flavours in functional food

    By Azza Naik

    January 10, 2018

    bitter masking, functional food, power food, taste perception

    “Let food be thy medicine and medicine be thy food”, this famous quote of the father of Medicine-Hippocrates, emphasizes the healing powers of our diet. In the fast-paced, stress-laden life, the contemporary urbanite has shifted his focus from popping pills aimed at curing a disease to consuming preventive diet to avert falling ill. Food technologists have come to the rescue […]

    Read more
  • Posts navigation

    Older posts
  • Topics
  • Authors
  • Flavour Trends and Innovations
  • Flavours and Food Safety
  • Flavours and Food Technology
  • Science of Taste and Aroma
  • Uncategorized
  • Azza Naik
  • Harshali Patil
  • Peter Appleton
  • Prasad Gaikwad
  • Prashant Lungade
  • Ummeayman Rangwala
  • Pinned
  • Recent
  • Flavours connect with mood
    How some Flavours can easily connect with your mood

    30 Mar 2020

  • Popular Concept Flavours
    Flavour concepts that continue to stay relevant even today

    25 Mar 2020

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sugar Reduction with Flavours
    Sugar Reduction with Flavours

    24 Jan 2020

  • Flavours connect with mood
    How some Flavours can easily connect with your mood

    30 Mar 2020

  • Popular Concept Flavours
    Flavour concepts that continue to stay relevant even today

    25 Mar 2020

  • Off-taste masking flavours
    Off-taste Masking through Flavourings

    28 Feb 2020

  • Confectionery Flavours Manufactures
    Confectionery as a category and Indian Market

    14 Feb 2020

  • Sugar Reduction with Flavours
    Sugar Reduction with Flavours

    24 Jan 2020

Tags

  • bakery
  • beverage industry
  • bitter masking
  • confectionery
  • dairy alternatives
  • flavour & package interactions
  • flavour & taste
  • flavour encapsulation
  • flavour granulation
  • flavour industry
  • flavour interactions
  • flavour release
  • flavour stability
  • flavouring legislation
  • food matrix
  • food regulations
  • food safety
  • functional food
  • halal flavour
  • health & nutrition
  • kosher flavour
  • oral care
  • power food
  • savoury
  • snacks industry
  • Sweet Goods
  • taste & aroma
  • taste perception
  • tea industry

Blog Archive

  • 2020

    • March (2)

      • How some Flavours can easily connect with your mood
      • Flavour concepts that continue to stay relevant even today
    • February (2)

      • Off-taste Masking through Flavourings
      • Confectionery as a category and Indian Market
    • January (3)

      • Sugar Reduction with Flavours
      • Sodium Reduction with Flavours
      • Clean Label and the role of Flavours
  • 2019

    • November (2)

      • Caramelization Reaction in Browning
      • Process Flavours
    • October (1)

      • Flavours for Oral Care
    • July (1)

      • Flavoured Water – an Emerging Concept
    • May (1)

      • Flavour Influences Selection of Healthier Option
    • March (2)

      • Emerging Flavour Trends – Natural & Newness
      • Flavourings in Baked Goods
    • February (2)

      • FEMA GRAS Compliant Substances for Flavours
      • Applications of Flavours and Food Regulations
    • January (1)

      • The rise of Dairy Alternatives
  • 2018

    • December (2)

      • Different Types of Tea Flavours
      • Snacking Indulgence with Health Benefits
    • September (1)

      • Flavouring Legislation and Food Safety
    • July (1)

      • Technology to increase shelf life of flavours
    • May (1)

      • Flavours & Masking Agents in Sports Nutrition
    • April (2)

      • Flavours for reduced fat products
      • Lipid oxidation in food
    • March (2)

      • Flavour retention during extrusion process
      • Flavour Scalping
    • February (2)

      • Powder Flavours
      • Flavor release and perception in mouth
    • January (2)

      • Flavour and sensory perception
      • Flavours in functional food
  • 2017

    • December (2)

      • ‘Halal’ and ‘Kosher’ in flavour industry
      • Control release of flavour
    • November (2)

      • Factors affecting flavour stability
      • Flavour retention in the food matrix
    • October (2)

      • Flavours in health and nutrition
      • Difference between taste and flavour

Disclaimer

The statements, views, thoughts and opinions expressed on blog or social media are those of the author and do not necessarily reflect the official policy or position of Keva Flavours or its parent organisation. The company does not take any responsibility for the views of the author.

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