Flavor

Flavor is the overall sensory impression of a food or beverage, derived from the combination of its taste, aroma, mouthfeel, temperature, and aftertaste. In everyday language, flavor is often used interchangeably with aroma, but scientifically it refers to the complete perceptual experience that occurs during consumption.

Taste refers to basic receptors on the tongue that detect sweet, sour, salty, bitter, and umami. Aroma involves volatile compounds detected by the nose, including retronasal olfaction that occurs as food is chewed and swallowed. Chemesthetic sensations, such as spiciness, cooling, or tingling, also contribute to flavor, along with texture and temperature, which influence how flavors are experienced.

Flavor formation depends on ingredient composition and processing. Volatile compounds released by heating, roasting, fermentation, and emulsification contribute to the aroma component. The overall flavor is shaped by the interaction of aroma with taste, as well as textural factors, fat content, moisture, and the timing of sensory cues during eating.

Perception of flavor varies with genetics, age, culture, and prior experience. Context effects, such as lighting, plating, or expectations, can alter flavor judgments. In industry, flavor science seeks to understand and reproduce flavors, using sensory evaluation, descriptive analysis, flavor wheels, and analytical chemistry to guide product development and quality control.