Attendees of Prepared Foodsí R&D Application Seminars were provided information on tropical fruits as well as flavoring systems for various applicationsó-from baked goods to reduced-salt formats to emerging ethnic cuisines.
There are certain terms that help describe the basic senses. In the case of flavor, the basic tastes are described as sweet, sour, salty, bitter and umami.
Cheese is “now the main event,” according to “Food Flavors and Ingredients Outlook 2008,” published by Packaged Facts, a division of MarketResearch.com.
Looking broadly at Chinese cooking, the flavor secrets that stand out are soy, garlic, ginger, onion, white pepper, rice wine and sesame oil (from black sesame).