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Flavor or flavour (see spelling differences) is the sensory impression of 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 Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses. A ''flavorant'' is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Of the three chemical senses, smell is the main determinant of a food item's flavor. While there are only five universally recognized basic tastes – sweet, sour, bitter, salty, and umami (savory) – the number of food smells is unbounded. A food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored jellies, soft drinks, and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists. Although the terms ''flavoring'' and ''flavorant'' in common language denote the combined chemical sensations of taste and smell, the same terms are used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are ''nature-identical'', which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from source materials. Identification of nature-identical flavorants is done using technology such as headspace techniques. ==Flavorants or flavorings== Flavorings are focused on altering the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors. There are three principal types of flavorings used in foods, under definitions agreed in the EU and Australia:〔(From Australian Food Standards Guidelines )〕 Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors. Many flavorants consist of esters, which are often described as being "sweet" or "fruity".〔(【引用サイトリンク】title=How do artificial flavors work? )〕 The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law. Natural flavors in contrast may contain impurities from their sources while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.〔 Flavors from food products are usually the result of a combination of natural flavors, which set up the basic smell profile of a food product while artificial flavors modify the smell to accent it. Unlike smelling, which occurs upon inhalation, the sensing of flavors in the mouth occurs in the exhalation phase of breathing and is perceived differently by an individual. In other words, the smell of food is different depending on when you are smelling it in front of you or whether it has already entered your mouth. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Flavor」の詳細全文を読む スポンサード リンク
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