Low Flavor Impact
This group from the basis of a staple diet providing a full range of proteins, fats , carbohydrates and vitamin necessary to maintain the body in good health. However, it is necessary to improve the flavor in this group of food stuff and this can mostly readily be achieved simply by cooking or, more convincingly, by the addition of some of the more aromatic material found in the other two groups of by the use of added compounded flavorings.
Medium Flavor Impact
Those in second group occupy a half way place in that they are usually eaten in their natural
state either as part of a meal to produce an entirely different flavor sensation in a mouth, or at the other times as a snack. Because of their attractiveness and wide appeal the flavor of fruits is often incorporated into products which would otherwise have little or no flavor: e.g., sugar confectionary, soft drinks, ets. In such case the added flavoring may be derived directly from the fruits or may be an imitation including composed of synthetic aromatic chemical. 
High Flavor Impact
Natural products such as the herbs and spices having a very high aromatic content are the considerable importance. It is the blending of theses various flavor factors which is the cornerstone of haute cuisine and, on the commercial scale, food product development, for it is flavor attributes which to a large extend determine the acceptability or rejection of food and drinks.
Food Flavor
