Substances which create and/or intensify the taste and aroma of food products. Using various flavours are the main reason of difference amonge the tastes and aromas of food products.
Fragrances are mostly used with the aim of creating aroma and/or covering the unpleasant smell of the final product. Nowadays, one of the most important items for selecting the products by the customers is aroma.
Various food colours play a significant role to create appetite. Food colours are divided into two types of natural and synthetics. Although food colours provide a big spectrum of colours for food, they make no change in the products taste.