• Aromi
• Aromi Alimentari
• Flavourings
• Food Flavourings

Food represents a primary need for humans that must be promptly satisfied, over a range of other needs such as love, a sense of belonging, respect, and more. However, the consumption of food, serves not only to fulfill an energy deficit, but also to reach positive effects that it has on the body.
The organoleptic characteristics of a product, including color, smell, flavor, and texture, play an important role since responsible for personal sensory preferences and consumer's perception of the product's quality.
This thesis aims to focus on a specific and highly important sensory characteristic: food flavor. It will be defined the mechanism of flavor perception with a focus on chemical compounds capable of determining it. Then, it will be presented an overview about aromatic formulations (legally defined as "flavor" or "flavoring") added during the preparation of food matrices to enhance and/or modify their aromatic profile. Legislative aspects, reasons for their use, production process, and applications will be analyzed.
In conclusion, the thesis will also propose an analysis of a project, currently in action on a leader confectionary company. The project aims to reduce flavor portfolio used in chewing gum and candies preparation. The project will be examined in detail, defining its purposes, each work phase (pre-work phase, clustering phase, and replacing phase), and identifying critical points and potential obstacles found during implementation.
As a result, this thesis will provide an overview of a real plan of flavor optimization, emphasizing its economic and managerial benefits. It will also discuss and compare the positive impact of its execution and the complexity and its responsibility towards the company and consumers.