Commercial flavors have traditionally been used for many decades to impart odor and taste in various foods and beverages. While the focus in flavor research and development in all the years until about the year 2000 was almost entirely on adding volatile flavor components (retronasal odor) to the palette of raw materials it started shifting more recently to higher molecular weight components that rather affect the taste. In particular the scientific findings on how human taste perception physiologically functions have influenced the research work and the composition of flavors remarkably. Flavor ingredients (either existing ones or more often completely new ones) that have the ability to trigger responses specifically at the human receptors for sweetness and saltiness are increasingly being incorporated in commercial flavors to help consumer goods companies to reduce the use of caloric sugars (carbohydrates) and salt (sodium chloride) in their formulations. It is important to note that these new-type flavorings (now called flavors with modifying properties) must not taste sweet or salty on their own but rather help maintain or improve the overall flavor from a retronasal odor and taste perspective.<br/>This overview intends to describe the current situation from a scientific, development and regulatory view and discuss some newer results. Its recent progress, advantages and limitations are critically reviewed.

Flavors with modifying properties (FMP)

254th National Meeting (2017)

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