Citations:flavonoid


 * 1966, Gabor Puski, The Isolation and Identification of Flavonoid Pigments in Cranberries (Vaccinium Macrocarpon, Ait.)
 * The quality of these foods is influenced by the nature of the flavonoids which are present, due to their effect on color and flavor. During processing of these foods, flavonoids may undergo undesirable changes, such as discoloration.

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

 * 2009, J. Peter Clark, Case Studies in Food Engineering: Learning from Experience, Springer Science & Business Media (ISBN 9781441904201), page 51:
 * Essence is concentrated flavor removed in the first stages of evaporation, then concentrated separately. [...] Each citrus fruit has characteristic flavonoids, which contribute to its distinct flavor in some cases.