Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The “trigeminal senses”, which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.
Of the three chemical senses, smell is the main determinant of a food item’s flavor. While the taste of food is limited to sweet, sour, bitter, salty, umani, and other basic tastes, the smells of a food are potentially limitless. A food’s flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. No where is this better exemplified than in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances.
A fragrance is a chemical compound that has a smell or odor.
Fragrance is defined by the FDA as a combination of chemicals that gives each perfume or cologne (including those used in other products) its distinct scent. Fragrance ingredients may be derived from petroleum or natural raw materials.
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