Encyclopedia of Food Chemicals

Food chemistry is the study of chemical processes and interaction of all biological and non-biological components in food. Food colouring is added to change the colour of any food substance. It can be used to stimulate the natural colour of the product as perceived by the customer. Flavour in food is important in how food smells and taste for consumers, especially in sensory analysis. Flavour chemist develop many of these flavours for food products.