The term “flavour” has several meanings in everyday language. In most cases, it refers to the taste and odour of a food or meal – generally with positive connotations, that is, in an appetising manner. For instance, with coffee, one often talks of a “full-bodied” flavour; with barbecuing and roasting, they are known as tasty roasting flavours and with smoking – the oldest method for conserving food – these are smoke flavours.
In the case of fancy, high-quality ingredients or dishes, flavours define the associated “profile” of the product. For instance, a selected red wine may be described as having flavour attributes such as wild berry, chocolate and cloves.