102,846
edits
Changes
From Nordan Symposia
Jump to navigationJump to searchCreated page with 'File:lighterstill.jpgright|frame ==Origin== [http://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle En...'
[[File:lighterstill.jpg]][[File:Mango-01.jpg|right|frame]]
==Origin==
[http://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English] ''flavour'', [[modification]] of Anglo-French ''flaur'', ''flour'', from Vulgar Latin ''flator'', alteration of [[Latin]] ''flatus'' [[breath]], [[act]] of blowing
*[http://en.wikipedia.org/wiki/14th_century 14th Century]
==Definitions==
*1a: archaic : [[odor]], [[fragrance]]
:b : the [[quality]] of something that affects the sense of [[taste]]
:c : the blend of [[taste]] and smell [[sensations]] evoked by a substance in the mouth <the flavor of apples>
*2: a substance that flavors <[[artificial]] flavors>
*3a : characteristic or predominant [[quality]] <the [[ethnic]] flavor of a [[neighborhood]]>
:b : a distinctive appealing or enlivening [[quality]] <her [[performance]] adds flavor to the show>
*4:a : variety
:b : a property that distinguishes [[different]] [[types]] of elementary [[particles]] (as quarks or neutrinos); also : any of the different types of particles that are distinguished by flavor
*5: one that is in the center of public attention for a limited time —usually used in phrases like flavor of the month
==Description==
'''Flavor''' or ''flavour'' is the [[sensory]] impression of a [[food]] or other substance, and is determined mainly by the [[chemical]] senses of [[taste]] and smell. The "[http://en.wikipedia.org/wiki/Trigeminal_nerve trigeminal senses]", which detect chemical irritants in the mouth and throat as well as [[temperature]] and [[texture]], are also very important to the overall [http://en.wikipedia.org/wiki/Gestalt_psychology Gestalt] of flavor [[perception]]. The flavor of the food, as such, can be altered with [[natural]] or [[artificial]] flavorants, which affect these [[senses]].
Of the three [[chemical]] [[senses]], smell is the main determinant of a [[food]] item's flavor. While the [[taste]] of food is limited to [http://en.wikipedia.org/wiki/Sweet sweet], [http://en.wikipedia.org/wiki/Sour sour], [http://en.wikipedia.org/wiki/Bitter_(taste) bitter], [http://en.wikipedia.org/wiki/Saltiness salty], and [http://en.wikipedia.org/wiki/Umami umami] (savory) – the basic tastes – the smells of a [[food]] are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its [[taste]] similar. Nowhere is this better exemplified than 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" or "flavorant" in common language denote the combined [[chemical]] sensations of taste and smell, the same terms are usually 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 the [[source]] materials. Identification of nature-identical flavorants are done using [[technology]] such as [http://en.wikipedia.org/wiki/Headspace_technology headspace techniques].[http://en.wikipedia.org/wiki/Flavor]
[[Category: Chemistry]]
==Origin==
[http://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English] ''flavour'', [[modification]] of Anglo-French ''flaur'', ''flour'', from Vulgar Latin ''flator'', alteration of [[Latin]] ''flatus'' [[breath]], [[act]] of blowing
*[http://en.wikipedia.org/wiki/14th_century 14th Century]
==Definitions==
*1a: archaic : [[odor]], [[fragrance]]
:b : the [[quality]] of something that affects the sense of [[taste]]
:c : the blend of [[taste]] and smell [[sensations]] evoked by a substance in the mouth <the flavor of apples>
*2: a substance that flavors <[[artificial]] flavors>
*3a : characteristic or predominant [[quality]] <the [[ethnic]] flavor of a [[neighborhood]]>
:b : a distinctive appealing or enlivening [[quality]] <her [[performance]] adds flavor to the show>
*4:a : variety
:b : a property that distinguishes [[different]] [[types]] of elementary [[particles]] (as quarks or neutrinos); also : any of the different types of particles that are distinguished by flavor
*5: one that is in the center of public attention for a limited time —usually used in phrases like flavor of the month
==Description==
'''Flavor''' or ''flavour'' is the [[sensory]] impression of a [[food]] or other substance, and is determined mainly by the [[chemical]] senses of [[taste]] and smell. The "[http://en.wikipedia.org/wiki/Trigeminal_nerve trigeminal senses]", which detect chemical irritants in the mouth and throat as well as [[temperature]] and [[texture]], are also very important to the overall [http://en.wikipedia.org/wiki/Gestalt_psychology Gestalt] of flavor [[perception]]. The flavor of the food, as such, can be altered with [[natural]] or [[artificial]] flavorants, which affect these [[senses]].
Of the three [[chemical]] [[senses]], smell is the main determinant of a [[food]] item's flavor. While the [[taste]] of food is limited to [http://en.wikipedia.org/wiki/Sweet sweet], [http://en.wikipedia.org/wiki/Sour sour], [http://en.wikipedia.org/wiki/Bitter_(taste) bitter], [http://en.wikipedia.org/wiki/Saltiness salty], and [http://en.wikipedia.org/wiki/Umami umami] (savory) – the basic tastes – the smells of a [[food]] are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its [[taste]] similar. Nowhere is this better exemplified than 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" or "flavorant" in common language denote the combined [[chemical]] sensations of taste and smell, the same terms are usually 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 the [[source]] materials. Identification of nature-identical flavorants are done using [[technology]] such as [http://en.wikipedia.org/wiki/Headspace_technology headspace techniques].[http://en.wikipedia.org/wiki/Flavor]
[[Category: Chemistry]]
