All food is taste, this can be found in nature as in fruits and vegetables or can be generated by thermal reactions between precursors during baking, frying or baking.
The flavour is the impression that a food or other substances makes on us. It is determinated, in the main by chemical sensations detected by the senses of taste (the palate) and smell. Food flavour is the concern not only of chefs but also of the food industry. Food additives, whether natural or artificial (E numbers), are used to intensify or modify flavour