flavors

Flavor is the overall perception that results from eating or drinking, produced by the integration of gustatory (taste) input with olfactory (smell), somatosensory, and thermal sensations. The basic tastes—sweet, sour, salty, bitter, and umami—provide primary gustatory information, but much of what people recognize as flavor comes from aroma compounds detected in the nose during eating. This retronasal olfaction, together with texture, temperature, and chemesthetic cues such as spiciness or cooling, shapes the final flavor experience.

Flavors are shaped by biology and culture. Genetic differences affect taste sensitivity; for example, some people perceive certain compounds as very bitter while others do not. Age, health, medications, and smoking can alter flavor perception. Food composition—sugars, fats, proteins, and umami substances like MSG—can enhance or suppress certain flavors. Cultural preferences, cooking methods, and exposure to different ingredients lead to divergent flavor profiles across cuisines and individuals.

Industry and research: In food production, flavor refers both to the sensory experience and to flavor additives—natural, imitation, or engineered compounds used to mimic or modify flavors. Flavor perception is studied through sensory analysis methods, such as descriptive analysis and flavor wheels. Flavors also interact with texture, freshness, and visual cues, and can be affected by storage and processing. While not a separate taste, fat has been proposed as a potential sixth taste by some researchers; consensus remains debated. Understanding flavor encompasses chemistry, physiology, psychology, and cultural anthropology.