Flavor

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Flavor (ˈfleɪvər)

Flavor, also spelled as flavour in British English, is the sensory impression of a food or other substance, and is determined primarily by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gustatory perception.

Etymology

The term "flavor" is derived from the Middle English "flavour", borrowed from Old French "flaour" meaning "smell, odor", which is itself a variant of "flaur" (a smell, from a verb flaire, meaning "to smell"), which was borrowed from Vulgar Latin "flator" (odor), literally "that which blows", a derivative of "flare", meaning "to blow".

Related Terms

  • Taste: One of the basic senses, it refers to the same sensation as flavor in the mouth, such as sweetness, sourness, bitterness, saltiness, and umami.
  • Aroma: A distinct, typically pleasant smell. In the context of food and drink, aroma contributes to how we perceive flavor.
  • Umami: A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate.
  • Aftertaste: Taste remaining after the substance has been swallowed or removed from the mouth.
  • Palate: The sense of taste, as well as a metaphorical term for distinguishing taste or aesthetic judgment.

See Also

External links

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