Flavor, flavour, or taste is the perceptual impression of food or other substances, and is determined primarily by the chemical senses of the gustatory and olfactory system. The "trigeminal senses", which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.
Vanillin is an organic compound with the molecular formula C8H8O3. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring agent in foods, beverages, and pharmaceuticals.
An aroma compound, also known as an odorant, aroma, fragrance, or flavor, is a chemical compound that has a smell or odor. For a chemical compound to have a smell or odor it must be sufficiently volatile to be transported to the olfactory system in the upper part of the nose.
Vanilla, the vanilla orchids, forms a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the flat-leaved vanilla, native to Mexico, from which commercial vanilla flavoring is derived. It is the only orchid widely used for industrial purposes in flavoring such products as foods, beverages and cosmetics, and is recognized as the most popular aroma and flavor. The key constituent imparting its popular characteristics is the phenolic aldehyde, vanillin.
Piperonal, also known as heliotropin, is an organic compound which is commonly found in fragrances and flavors. The molecule is structurally related to other aromatic aldehydes such as benzaldehyde and vanillin.
Balsam of Peru, also known and marketed by many other names, is a balsam derived from a tree known as Myroxylon balsamum var. pereirae; it is found in El Salvador, where it is an endemic species.
Ethyl methylphenylglycidate, commonly known as strawberry aldehyde, is an organic compound used in the flavor industry in artificial fruit flavors, in particular strawberry.
Pandanus amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, which is commonly known as pandan. It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia.
Methyl anthranilate, also known as MA, methyl 2-aminobenzoate, or carbomethoxyaniline, is an ester of anthranilic acid. Its chemical formula is C8H9NO2. It has a fruity grape smell, and one of its key uses is as a flavoring agent.
Undecanol, also known by its IUPAC name 1-undecanol or undecan-1-ol, and by its trivial names undecyl alcohol and hendecanol, is a fatty alcohol. Undecanol is a colorless, water-insoluble liquid of melting point 19 °C and boiling point 243 °C.
Decanal is an organic compound classified as an aldehyde with the chemical formula C10H20O.
Lilial is a chemical compound commonly used as a perfume in cosmetic preparations and laundry powders, often under the name butylphenyl methylpropional. It is a synthetic aromatic aldehyde.
Charlie is a line of women's and men's fragrances produced by the American cosmetic and perfume house Revlon.
Helional is a chemical compound used as a perfume in soap and laundry detergent. Chemically it is an aldehyde with a hydrocinnamaldehyde motif; a structural element which is present in a number of other important commercial fragrances and odorants.
Phenylpropanoic acid or hydrocinnamic acid is a carboxylic acid with the formula C9H10O2 belonging to the class of phenylpropanoids. It is a white, crystalline solid with a sweet, floral scent at room temperature. Phenylpropanoic acid has a wide variety of uses including cosmetics, food additives, and pharmaceuticals.
Fatty aldehydes are aliphatic, long-chain aldehydes which may be mono- or polyunsaturated. The fatty aldehydes include compounds such as octanal, nonanal, decanal or dodecanal. The nomenclature is derived from the nomenclature of the alkanes, the ending -al is added to indicate the aldehyde group.
Bergamot essential oil is a cold-pressed essential oil produced by cells inside the rind of a bergamot orange fruit. It is a common flavoring and top note in perfumes. The scent of bergamot essential oil is similar to a sweet light orange peel oil with a floral note.
4-Methylcyclohexanemethanol (MCHM, systematic name 4-methylcyclohexylmethanol) is an organic compound with the formula CH3C6H10CH2OH. Classified as a saturated higher alicyclic primary alcohol. Both cis and trans isomers exist, depending on the relative positions of the methyl (CH3) and hydroxymethyl (CH2OH) groups on the cyclohexane ring. Commercial samples of MCHM consists of a mixture of these isomers as well as other components that vary with the supplier.
Cyclamen is a genus of 23 species of perennial flowering plants in the family Primulaceae.
