#food chemistry

• Amylaceous — Containing starch, pertaining to starch, or possessing the physical-chemical structural properties of starch; starchy. In botany and physiology, it describes plant tissues, seeds, or organs rich in reserve polysaccharides, as well as dietary substances serving as a major source of complex carbohydrates in nutrition.
• Aroma — A distinctive, intense, and pleasant scent or fragrance emitted by an organic substance, plant, fruit, or culinary dish, perceived through smell and taste. As a verb, it represents a non-standard or contextual variant meaning to aromatize.
• Flavoring agent — A chemical substance (natural, nature-identical, or synthetic) added to foodstuffs, beverages, cosmetics, or pharmaceuticals to impart, modify, or enhance flavor or scent. As an adjective, it characterizes an ingredient possessing flavoring properties.