Citations:flavinoid

flavorant: compound or particle which contributes flavor (to food, etc)

 * 1961, Radiation Preservation of Selected Fruits and Vegetables: An Analysis of R & D Programming and Market Factors
 * The flavor of oranges or lemons does not seem to be significantly altered up to 200,000 rads. Experiments with lemon oil [...suggest] the possibility of using lemon juice as an additive in the meat irradiation process, where the natural vitamin C, citric acid, and flavinoids of lemon juice may be capable of preventing radiation off-flavors in the product.
 * 2009, Jessica J. Mudry, Measured Meals: Nutrition in America, SUNY Press (ISBN 9780791493861), page 126:
 * One company even went as far as extracting flavinoids and creating a tablet called the CardioFlav 500, [...]. Instead of drinking wine, America would pop a pill with the same flavorful "bite" as red wine.
 * 2010, Stephanie McClellan, Beth Hamilton, So Stressed: A Plan for Managing Women’s Stress to Restore Health, Joy and Peace of Mind, Simon and Schuster (ISBN 9781847379580):
 * [...] more nutritious foods with higher levels of vitamins, minerals, antioxidants, and flavinoids (which give food flavor).