**4. Flavoring of foods**

Flavor is typically the result of the presence of volatile and nonvolatile components with a wide variety of physicochemical properties inside complicated matrices [6]. In reality, Flavors account for more than 25% of the global market for food additives, and the majority of Flavoring compounds are created through chemical synthesis or by extracting them from natural sources. The primary purpose of Flavors is to give food a certain taste or scent. The volatile chemicals affect both taste and scent, whereas the nonvolatile ones primarily affect taste [6, 7].
