A flavor is a seed, fruit, root, bark, berry, bud or other vegetable substance primarily used for flavoring, coloring or preserving food. Flavors are distinguished from herbs, which are parts of leafy green plants used for flavoring or as a garnish. A flavor may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, flavors are dried. Some flavor elements in spices are soluble in water; many are soluble in oil or fat. Because they tend to have strong flavors and are used in small quantities, spices tend to add few calories to food, even though many flavors, especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. Many flavors, however, can contribute significant portions of micronutrients to the diet.
Fragrances is a chemical compound that has a smell or odor. Many of the fragrance play a significant role in the production of flavorants, which are used in the food-service industry to flavor, improve, and generally increase the appeal of their products.
Intermediates are some chemical feedstocks or chemical products generated in the process of fragrances synthesis.