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Food Science & Technology vocabulary · Ingredients and Additives

Flavoring

Meaning in food science & technology, with examples

/ˈfleɪvərɪŋ/nounCommon term

In food science & technology, flavoring means: A product added to food to give or change its smell and taste, such as vanilla extract, smoke flavoring or a strawberry flavor preparation.

In Turkish: aroma verici, aroma

How it is used

Spelled 'flavouring' in British English. EU and Turkish rules separate types such as natural flavorings, flavoring substances and smoke flavorings, and set conditions for using the word 'natural' on labels. R&D works with flavor houses on dosage and stability. People say a flavor is 'heat-stable' or 'fades during storage'.

Example sentences

  1. The lemon flavoring faded after three months, so the supplier sent a more stable version.

  2. We can only label it 'natural vanilla flavoring' if at least 95 percent of the flavor comes from vanilla.

Common collocations

  • natural flavoring
  • artificial flavoring
  • smoke flavoring
  • flavor house
  • flavor profile
  • food additiveA substance that is not normally eaten as a food by itself but is added in small amounts for a technical purpose, such as preserving, coloring, thickening or sweetening.
  • ingredient listThe part of a food label that names all the ingredients, including additives, in descending order of weight at the time they were used.
  • sensory evaluationThe scientific testing of food with the human senses (sight, smell, taste, touch and hearing) by trained panels or by consumers.
  • labelThe printed information on a food package, such as the product name, ingredients, allergens, net quantity, date mark, storage instructions and producer details.

More terms: Ingredients and Additives

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