In the beverage, food, and pharmaceutical industries, a
flavor masker is a chemical interaction that causes the absence of taste.
This is known as the Farish effect, a phenomenon noted by 18th-century chemist William Farish. Contrary to popular belief, a flavor masker is not one chemical component; rather, it is two components that interact with the
Vallate papilla on the tongue with little or no reaction.
Each component, individually, stimulates the vallate papillae.
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