disi-unibo-nlp/feast-foodex2-terms huggingface dataset:
FoodEx2 term A06LE: Brandy flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Brandy flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Brandy food flavouring
FoodEx2 term A06LF: Brandy orange flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Brandy orange flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Brandy orange food flavouring
FoodEx2 term A06LG: Brittle flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Brittle flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LH: Brown sugar flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Brown sugar flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LJ: Bubblegum flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Bubblegum flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Bubblegum food flavouring
FoodEx2 term A06LK: Butter flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Butter flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Butter food flavouring
FoodEx2 term A06LL: Buttermilk flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Buttermilk flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Buttermilk food flavouring
FoodEx2 term A06LM: Butterscotch flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Butterscotch flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Butterscotch food flavouring
FoodEx2 term A06LN: Café-au-lait flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Café-au-lait flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LP: Cappuccino flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cappuccino flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cappuccino food flavouring
FoodEx2 term A06LQ: Capsicum flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Capsicum flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Capsicum food flavouring
FoodEx2 term A06LR: Caramel flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Caramel flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Caramel food flavouring
FoodEx2 term A06LS: Cardamom flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cardamom flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cardamom food flavouring
FoodEx2 term A06LT: Carrot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Carrot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LV: Cassis flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cassis flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cassis flavour food flavouring
FoodEx2 term A06LX: Celery flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Celery flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LY: Cereals flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cereals flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06LZ: Cheese flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cheese flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cheese food flavouring
FoodEx2 term A06MA: Cheesecake flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cheesecake flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cheesecake food flavouring
FoodEx2 term A06MB: Cherry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cherry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cherry food flavouring
FoodEx2 term A06MC: Chestnut flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chestnut flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06MD: Chili flavour
Common names: Chilli flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chili flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Chili food flavouring
FoodEx2 term A06ME: Chives flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chives flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Chives flavour food flavouring
FoodEx2 term A06MF: Chocolate flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chocolate flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Chocolate food flavouring
FoodEx2 term A06MG: Chocolate dark flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chocolate dark flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Chocolate dark food flavouring
FoodEx2 term A06MH: Chocolate milk flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Chocolate milk flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Chocolate milk food flavouring
FoodEx2 term A06MJ: Cinnamon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cinnamon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cinnamon food flavouring
FoodEx2 term A06MK: Citron flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Citron flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06ML: Citrus flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Citrus flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06MM: Coconut flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Coconut flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Coconut food flavouring
FoodEx2 term A06MN: Coffee flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Coffee flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Coffee food flavouring
FoodEx2 term A06MP: Cola flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cola flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cola food flavouring
FoodEx2 term A06MQ: Cookies and cream flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cookies and cream flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cookies and cream food flavouring
FoodEx2 term A06MR: Coriander flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Coriander flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Coriander food flavouring
FoodEx2 term A06MS: Corn flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Corn flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Corn food flavouring
FoodEx2 term A06MT: Crab flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Crab flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06MV: Cranberry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cranberry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cranberry food flavouring
FoodEx2 term A06MX: Cream flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cream flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cream food flavouring
FoodEx2 term A06MY: Cream brulee flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cream brulee flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Cream brulee food flavouring
FoodEx2 term A06MZ: Cucumber flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cucumber flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NA: Cumin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Cumin flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NB: Currant flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Currant flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Currant food flavouring
FoodEx2 term A06NC: Curry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Curry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06ND: Egg yolk flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Egg yolk flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NE: Eggnog flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Eggnog flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Eggnog food flavouring
FoodEx2 term A06NF: Estragon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Estragon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NG: Eucalyptus flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Eucalyptus flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Eucalyptus food flavouring
FoodEx2 term A06NH: Exotic fruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Exotic fruit flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Exotic fruit food flavouring
FoodEx2 term A06NJ: Extra hot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Extra hot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NK: Feijoa flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Feijoa flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NL: Fennel flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fennel flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Fennel food flavouring
FoodEx2 term A06NM: Figs dried flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Figs dried flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NN: Fish flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fish flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NP: Fresh milk flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fresh milk flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Fresh milk food flavouring
FoodEx2 term A06NQ: Fruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fruit flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Fruit food flavouring
FoodEx2 term A06NR: Fruit cocktail flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fruit cocktail flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NS: Fruits of the forest flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Fruits of the forest flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Fruits of the forest food flavouring
FoodEx2 term A06NT: Garlic flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Garlic flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06NV: Gianduia flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Gianduia flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Gianduia flavour food flavouring
FoodEx2 term A06NX: Gin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Gin flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Gin food flavouring
FoodEx2 term A06NY: Ginger flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Ginger flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Ginger food flavouring
FoodEx2 term A06NZ: Ginseng flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Ginseng flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Ginseng flavour food flavouring -bitter
FoodEx2 term A06PA: Grape flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Grape flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Grape food flavouring
FoodEx2 term A06PB: Grape concord flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Grape concord flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PC: Grapefruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Grapefruit flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Grapefruit food flavouring
FoodEx2 term A06PD: Green tea flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Green tea flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Green tea flavour food flavouring
FoodEx2 term A06PE: Grenadine flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Grenadine flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Grenadine flavour food flavouring
FoodEx2 term A06PF: Guanabana flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Guanabana flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PG: Guarana flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Guarana flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PH: Guava flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Guava flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Guava food flavouring
FoodEx2 term A06PJ: Ham flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Ham flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PK: Hazelnut flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Hazelnut flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Hazelnut food flavouring
FoodEx2 term A06PL: Herb & garlic flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Herb & garlic flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PM: Herbal blend flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Herbal blend flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PN: Herbs flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Herbs flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PP: Hibyscus flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Hibyscus flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Hibiscus flavour food flavouring
FoodEx2 term A06PQ: Honey flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Honey flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Honey food flavouring
FoodEx2 term A06PR: Honey-cinnamon-flavored flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Honey-cinnamon-flavored flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PS: Horseradish flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Horseradish flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PT: Hot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Hot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Hot food flavouring
FoodEx2 term A06PV: Hot & spicy flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Hot & spicy flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06PX: Jackfruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Jackfruit flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Jackfruit food flavouring
FoodEx2 term A06PY: Jasmine flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Jasmine flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Jasmine food flavouring
FoodEx2 term A06PZ: Juniper flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Juniper flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Juniper food flavouring
FoodEx2 term A06QA: Ketchup flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Ketchup flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QB: Kirsch flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Kirsch flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Kirsch food flavouring
FoodEx2 term A06QC: Kiwi flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Kiwi flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Kiwi food flavouring
FoodEx2 term A06QD: Leek flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Leek flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QE: Lemon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Lemon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Lemon food flavouring
FoodEx2 term A06QF: Lemon myrtle flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Lemon myrtle flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QG: Licorice flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Licorice flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Licorice food flavouring
FoodEx2 term A06QH: Lime flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Lime flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Lime food flavouring
FoodEx2 term A06QJ: Macadamia flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Macadamia flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QK: Malaga / raisins flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Malaga / raisins flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=raisins flavour food flavouring
FoodEx2 term A06QL: Malt flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Malt flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Malt flavour food flavouring
FoodEx2 term A06QM: Mandarin flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mandarin flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Mandarin food flavouring
FoodEx2 term A06QN: Mango flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mango flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Mango food flavouring
FoodEx2 term A06QP: Maple flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Maple flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Maple food flavouring
FoodEx2 term A06QQ: Maraschino flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Maraschino flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QR: Marjoram flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Marjoram flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QS: Marsala flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Marsala flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Marsala food flavouring
FoodEx2 term A06QT: Marzipan flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Marzipan flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Marzipan food flavouring
FoodEx2 term A06QV: Masala hot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Masala hot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QX: Mascarpone flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mascarpone flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QY: Meat flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Meat flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06QZ: Medium hot flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Medium hot flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RA: Melon flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Melon flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Melon food flavouring
FoodEx2 term A06RB: Mild flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mild flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RC: Milk flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Milk flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Milk food flavouring
FoodEx2 term A06RD: Mint flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mint flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Mint food flavouring
FoodEx2 term A06RE: Mixed berry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mixed berry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RF: Mocca flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mocca flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RG: Muesli flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Muesli flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RH: Muscat grapes flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Muscat grapes flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RJ: Mushroom flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mushroom flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Mushroom food flavouring
FoodEx2 term A06RK: Mustard flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Mustard flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RL: Nougat flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Nougat flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Nougat food flavouring
FoodEx2 term A06RM: Nutella flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Nutella flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RN: Nutmeg flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Nutmeg flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Nutmeg food flavouring
FoodEx2 term A06RP: Nutty flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Nutty flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RQ: Onion flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Onion flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Onion flavour food flavouring
FoodEx2 term A06RR: Orange flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Orange flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Orange food flavouring
FoodEx2 term A06RS: Oregano flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Oregano flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Oregano food flavouring
FoodEx2 term A06RT: Oyster flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Oyster flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RV: Papaya flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Papaya flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Papaya food flavouring
FoodEx2 term A06RX: Paprika flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Paprika flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RY: Parsley flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Parsley flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06RZ: Passion fruit flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Passion fruit flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Passion fruit food flavouring
FoodEx2 term A06SA: Pastry flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pastry flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
FoodEx2 term A06SB: Peach flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Peach flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Peach food flavouring
FoodEx2 term A06SC: Peanut flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Peanut flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Peanut food flavouring
FoodEx2 term A06SD: Peanut butter flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Peanut butter flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Peanut butter food flavouring
FoodEx2 term A06SE: Pear flavour
Mixture of chemicals and/or extracts formulated in such a way to reproduce the original Pear flavour. The effect is generally intense, therefore small amounts are able to provide a well recognisable smell and taste to the food to which it is added.
https://en.wikipedia.org/wiki/Flavor
https://www.google.co.uk/search?tbm=isch&q=Pear food flavouring