The Nature of Flavor
and Flavorings
Flavor is Part Taste,
Mostly Smell
The function of herbs and spices is to add
flavor to our foods. Flavor is a composite
quality, a combination of sensations from the
taste buds in our mouth and the odor receptors
in the upper reaches of our nose. And these
sensations are chemical in nature: we taste
tastes and smell odors when our receptors are
triggered by specific chemicals in foods.
There are only a handful of different tastes —
sweet, sour, salty, bitter, and savory or umami
(p. 342), while there are many thousands of
different odors. It’s odor molecules that make
an apple “taste” like an apple, not like a pear
or radish. If our nose is blocked by a cold or
pinching fingers, it’s hard to tell the
difference between an apple and a pear. So
most of what we experience as flavor is odor,