Flavor chemistry is the study of how different compounds create the tastes and aromas we experience in food and beverages. It involves understanding the chemical interactions between various ingredients, such as fruits, spices, and herbs, which contribute to the overall flavor profile. Scientists analyze these compounds to identify what makes a dish delicious or a drink refreshing. This field also explores how cooking methods, like grilling or baking, can alter flavors through chemical reactions. For example, the Maillard reaction occurs when proteins and sugars react under heat, creating complex flavors in foods like roasted meat and bread. Understanding flavor chemistry helps chefs and food manufacturers enhance and innovate their products.