ABSTRACT
The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged. This entry discusses flavors and flavoring agents typically used in the industry and highlights formulation variables that could affect the performance of flavors in the finished products.
