Flavors are called a set of substances that contain the sapid-aromatic principles, which are obtained directly from nature, or failing that, artificial substances, permitted to be used in legal terms, capable of acting on the senses of taste and smell., but not exclusively in them, and whose objectives are to reinforce their own or transmitting a specific flavor and / or aroma, in order to make it more palatable to the consumer, but not necessarily for this purpose.
The main characteristic element that these substances have is that they act directly on the senses of taste and smell with the mission of reinforcing the taste or smell that the food in question already has, or failing that, they transmit a given flavor and aroma to it. This way, the food in question has a much more attractive and tasty taste for the person who consumes it.
With regard to the flavor itself and the sensation that any food awakens in the taste buds once inside the mouth. The sensation that is felt at that moment will have a lot to do with the chemical sensations that the sense of taste discovers in that food. Human beings have a high value for the taste and aroma of food and many times it is that element that determines their preference and acceptance of it. It is for this reason that when some foods do not naturally have this assessment, it will be provided through the use of flavoring substances.
It is important to note that these types of substances tend to appear in different states: liquid, powder or paste and it is not a rule that all flavorings are exclusively intended for food, since there are a large number of them that are attributed to some products that pass through people's mouths but are not swallowed, the clearest example of this is toothpaste or chewing gum.
On the other hand, there are various types of flavorings. In the first place, the natural ones are located, so named since they are obtained from natural sources and the most common is that they are used within gastronomy almost exclusively. Next are the synthetics, they are characterized by reproducing the characteristics of those found in nature. And thirdly there are artificial ones, which are produced through chemical processes, which have not yet been identified as similar products of nature.
