**1. Introduction**

A Flavor is a chemical substance or a combination of multiple chemical substances, that has an odor. They are abundant in a variety of products, including food, wine, spices, cosmetics, perfume, and essential oils. Their use in the food industry is not simple, and their effectiveness is frequently the result of the presence of

numerous volatile ingredients with different chemical and physicochemical properties. In addition, different processing techniques for food can have different sensorial effects depending on the characteristics of each compound [1].

Interest in the stability of Flavors and bioactive ingredients in food items has grown. Foods' overall Flavor and nutritional value can be altered by the production and storage procedures, packaging materials, and types of ingredients utilized. Despite the fact that Flavor technology is well established, new goods should be incorporated into existing products and other approaches should be applied in order to enhance the performance of food Flavoring. Since they can be used to enhance the esthetic and quality of foods as well as boost their safety, edible coatings are one of the alternatives to conventional techniques [2].

One of the most crucial qualities of food items is Flavor, which is frequently changed during processing, necessitating the use of Flavoring compounds in the formulation [3]. Flavors are among the most expensive components used in food items, and even in little amounts, they have a significant impact on the food products' quality and price [2]. Since they can also be effective antioxidants, antimicrobials, and nutraceuticals, they are some of the chemicals that are added to food products most frequently, not only to improve their Flavor but also to promote food preservation [1, 4].

In order to improve Flavor delivery and preservation, the food industry and the field of Flavor science are constantly developing new ingredients, processing techniques, and packaging materials. This will improve the quality and acceptability of foods by increasing their Flavor stability and preservation. The majority of Flavors are chemically and physically unstable to air, light, moisture, and high temperatures; in addition, interactions with other food ingredients may have an impact [2, 5]. The development of fresher materials and the consolidation of bioactive mixtures in packaging films have responded to a change in the food industry during this time, and they have done so concurrently with the advancement of cutting-edge techniques for the identification of emerging and safe food-borne microbes. The most popular way of Flavor compound encapsulation is the employment of a variety of approaches. Different Flavor protection and application strategies have been employed in the industry (e.g., spray drying and extrusion). Coatings can be used to encapsulate Flavors and other functional ingredients to improve food qualities both before and after processing. Coatings are frequently used to protect food from environmental aggressions and extend shelf life. This "active packaging" approach was created to make the most of the coating system's edibility, high compound retention, and controlled release characteristics. Businesses who opt to recycle the materials, however, must also deal with the classification issue because the majority of packages are composed of a blend of materials with different qualities. Recycling is today a difficult and expensive task due to the recovery, selecting, cleaning, and reprocessing of resources [6]. Due to this, research into renewable raw materials has intensified recently in an effort to reduce pollution issues by using alternative biodegradable packaging [7]. As a result, biodegradable packaging has emerged to take the place of traditional materials that cannot be recycled. The product can be protected by such biodegradable materials, which are also reasonably easy to create, recycle, and decay [8]. The majority of biodegradable packaging often involves the use of ecologically friendly polymeric materials with the goal of preserving quality and prolonging the shelf life of minimally processed goods, like fruits and vegetables [9, 10]. With a focus on the key ingredients (such as biopolymers, additives,

### *Flavoring and Coating Technologies for Processing Methods, Packaging Materials… DOI: http://dx.doi.org/10.5772/intechopen.109542*

bioactive ingredients, and probiotic components), manufacturing processes (for edible film or coatings), and their use in specific products, this chapter's objective is to provide an overview of the state-of-the-art in edible film and coating used in various foods. This analysis also describes the essential conditions that biodegradable packaging must meet in order to be employed in specific applications for the preservation and improvement of different food products. Films and coatings that are edible are among these uses.

In this chapter, after describing the main aspects of Flavoring science, the utilization of edible coatings in foods and the application of Flavors using coating technology are detailed.
