flavorins

Flavorins are a class of flavor compounds that contribute to the taste and aroma of food and beverages. They are often derived from natural sources or synthesized to replicate natural flavors. The term "flavorin" is not a strictly defined scientific classification but rather a general term used in the food industry to describe these taste and aroma enhancing substances. Flavorins can be broadly categorized into several types, including sweet, sour, bitter, salty, and umami, as well as aromatic compounds responsible for specific smells.

These compounds work by interacting with taste receptors on the tongue and olfactory receptors in the nose. The combination of taste and smell provides the overall flavor experience. Flavorins are widely used in the food industry to enhance, modify, or create specific flavor profiles in a vast array of products, from processed foods and beverages to confectionery and baked goods. They can be natural extracts, essential oils, or synthesized molecules designed to mimic natural flavors. The safety and regulation of flavorins are typically overseen by food safety authorities in different countries.