Flavor compounds are chemical substances that contribute to the taste and aroma of food and beverages. They can be naturally occurring, found in ingredients like fruits, herbs, and spices, or artificially created in laboratories. These compounds interact with our taste buds and olfactory receptors, helping us perceive flavors. Different types of flavor compounds include terpenes, esters, and aldehydes, each providing unique characteristics. For example, terpenes are responsible for the citrusy notes in oranges, while esters can give a fruity aroma to products like candies. Understanding these compounds helps in food science and culinary arts.