Flavours

Flavour refers to the overall sensory impression produced by a food or drink, encompassing taste, aroma, texture, temperature and chemesthetic sensations. It arises from the combination of gustation (the sense of taste) and olfaction (the sense of smell), with aroma compounds detected retronasally in the mouth as food is swallowed. Texture and mouthfeel, including temperature and spiciness, also contribute to the final flavour experience.

The perception of flavour begins with taste, traditionally described as five basic flavours: sweet, sour, salty, bitter, and umami. These tastes are detected by specialized receptors on the tongue. However, much of flavour comes from odour compounds released in the nasal cavity during eating, as well as from trigeminal sensations that convey heat, coolness, and general irritation. The combined input from these senses creates a rich and nuanced perception.

Flavour is determined by the chemical compounds present in food, such as sugars, acids, salts, amino acids, and volatile aroma molecules like esters and terpenes. Cooking processes—roasting, frying, fermentation, and Maillard reactions—alter these compounds and generate new ones, shaping a product’s characteristic flavour profile. The overall flavour can be modulated by texture, temperature, ripeness, and the use of flavour enhancers or additives.

Individual and cultural factors influence flavour perception. Genetics, age, health, and prior experiences affect taste sensitivity and preferences. Cultural traditions shape typical flavour expectations and pairings, making flavour a dynamic, context-dependent aspect of food and beverage.