Food Product Design Vocabulary

A substance added to something in small quantities to improve or preserve it.

• Astringent

• Additive

• Catalyst

• Consumer

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

Chemicals that are liable to change suddenly or evaporate

• Aroma

• Umami

• Synthetic

• Volatile Chemicals

A distinctive smell

• Aroma

• Astringent

• Umami

• Compound

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

Acidic or bitter

• Umami

• Aroma

• Synthetic

• Astringent

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

Savory flavor, as in meat or broth

• Catalyst

• Astringent

• Umami

• Aroma

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

extremely small; microscopic

• Synthetic

• Biotechnology

• Umami

• Infinitesimal

Tags

CCSS.L.5.4B

CCSS.L.6.1E

A mixture composed of two or more elements

• Biotechnology

• Compound

• Catalyst

• Additive

A chemical imitating a natural product

• Synthetic

• Aroma

• Biotechnology

• Additive

A substance that starts or speeds up a reaction

• Flavorist

• Biotechnology

• Additive

• Catalyst

someone who uses chemistry to engineer artificial and natural flavors

• Catalyst

• Biotechnology

• Flavorist

• Consumer