flavouring
風味付け
解説 Definition
食品に風味や香りを加えるために使う調味料や香料。flavouringは英国式綴り。
Flavouring is a substance added to food or drink to give it a particular taste or smell. It is commonly used in cooking and food production for both natural and artificial ingredients. This is the British spelling; American English usually writes it as flavoring.
覚え方のコツ Memory Tip
flavouring は flavour（風味）に -ing が付いて、「風味を付けるもの」と見れば覚えやすいです。米語では flavoring、英語圏で綴り違いがある点もセットで記憶すると混乱しにくくなります。seasoning が塩・こしょうなどの“味付け全般”なのに対し、flavouring は香りや風味を足す材料寄り。natural flavouring, artificial flavouring, add flavouring to food の形でよく出ます。
Think of `flavour` + `-ing` as a process word, like `mixing` or `heating`. That helps you remember it as a step in cooking or food production, not just an ingredient. Compare it with `seasoning`: `seasoning` is broader, while `flavouring` points more directly to adding aroma or flavor.
例文
Vanilla is the most commonly used flavouring in baked goods around the world.
バニラは世界中の焼き菓子で最もよく使われる風味付けである。
The chef added a natural lemon flavouring to the cream sauce.
シェフはクリームソースに天然のレモン風味を加えた。
Artificial flavouring has largely replaced natural extracts in mass-produced food.
大量生産食品では人工フレーバーが天然抽出物にほぼ取って代わっている。
flavouring の類義語・関連語
flavouring の語源・成り立ち Etymology
flavouringはflavour「風味」+ -ing。flavourはOld French flaorを経てLatin flator・flare「吹く」にさかのぼり、もとは「ふっと漂う匂い」です。味を香り込みで捉える語なので、風味付けの意味が見え、flavorfulやblowが近い親類です。
Flavouring comes from flavour plus -ing. Flavour came through Old French from a Latin root related to blowing or giving off a smell, so it first had a strong connection with scent in the air. Over time, it developed into the broader idea of taste and aroma together, and flavouring became something added to give that quality.
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