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'''Flavor''' is a combination of [[taste]] and [[smell]]. <ref> [http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor] </ref>

'''Flavor''' is a combination of [[taste]] and [[smell]]. <ref> [http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor] </ref>

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively).  

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively). This 4-distinct-flavor view of tastes was held as late as the 70’s <ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref><ref name="asha">[http://www.asha.org/about/publications/leader-online/archives/2002/q4/f021022a.htm Beyond the Tongue Map]</ref>, but it was derived from a mistranslation of an early 1900's [[German]] study which was later misproven. More modern research has shown that, not only are there not distinct "regions" on the tongue, but a fifth flavor, umami, also exists. <ref name="asha" />.

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.

Sour flavors are generally produced by [[acid]]s, and different acids produce different acidic flavors. Some familiar sour flavors are [[vinegar]] ([[acetic acid]]), sour [[milk]] (lactic acid), citrus [[fruit]] ([[citric acid]]), [[apple]]s (malic acid) and [[wine]] (tartaric acid) <ref name="Reineccius">Reineccuis, Gary. Flavor Chemistry and Technology. Taylor & Francis: 2006.</ref>.

Sour flavors are generally produced by [[acid]]s, and different acids produce different acidic flavors. Some familiar sour flavors are [[vinegar]] ([[acetic acid]]), sour [[milk]] (lactic acid), citrus [[fruit]] ([[citric acid]]), [[apple]]s (malic acid) and [[wine]] (tartaric acid) <ref name="Reineccius">Reineccuis, Gary. Flavor Chemistry and Technology. Taylor & Francis: 2006.</ref>.

[[Salt]]y flavors are most commonly associated with the mineral of the same name (sodium chloride), however most low [[molecular weight]] salts ([[ammonium]] [[chlorine|chloride]], [[potassium]] chloride, [[lithium]] chloride, [[sodium]] [[bromine|bromide]], ammonium bromide, sodium [[iodine|iodide]] and lithium iodide) have a salty taste <ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref>.

[[Salt]]y flavors are most commonly associated with the mineral of the same name (sodium chloride), however most low [[molecular weight]] salts ([[ammonium]] [[chlorine|chloride]], [[potassium]] chloride, [[lithium]] chloride, [[sodium]] [[bromine|bromide]], ammonium bromide, sodium [[iodine|iodide]] and lithium iodide) have a salty taste <ref name="Pyke" />.

Less is known about sweet and bitter substances. There seems to be no relationship between [[organic chemistry|organic]] [[functional group]]s and sweet flavor (as almost every class of compound has a member which tastes sweet), yet at the same time the chemistry is very specific. For example, saccharine is 300 times sweeter than table [[sugar]] (sucrose), however if the [[hydrogen]] bonded to the [[nitrogen]] is replaced with a [[methyl]] group, all flavor sensation disappears <ref name="Pyke" />. Likewise, bitter sensations are difficult to classify, though many [[plant]]-derived [[molecule]]s which interact with the brain such as [[caffeine]] and [[nicotine]] <ref name="Reineccius" />, as well as large molecular weight ionic salts such as [[cesium]] chloride, [[rubidium]] bromide and potassium iodide <ref name="Pyke" /> produce bitter tastes.

Less is known about sweet and bitter substances. There seems to be no relationship between [[organic chemistry|organic]] [[functional group]]s and sweet flavor (as almost every class of compound has a member which tastes sweet), yet at the same time the chemistry is very specific. For example, saccharine is 300 times sweeter than table [[sugar]] (sucrose), however if the [[hydrogen]] bonded to the [[nitrogen]] is replaced with a [[methyl]] group, all flavor sensation disappears <ref name="Pyke" />. Likewise, bitter sensations are difficult to classify, though many [[plant]]-derived [[molecule]]s which interact with the brain such as [[caffeine]] and [[nicotine]] <ref name="Reineccius" />, as well as large molecular weight ionic salts such as [[cesium]] chloride, [[rubidium]] bromide and potassium iodide <ref name="Pyke" /> produce bitter tastes.