"specific flavor" is correct and is commonly used in written English.
You can use it to describe a particular taste or smell that is unique and easily recognizable. For example, "This apple pie has a unique specific flavor that reminds me of my grandmother's cooking."
It is almost impossible to imagine now any circumstances in which a publishing house which issued nothing but political polemics of a very specific flavour could attract anything but a very small audience.
It may be combined with other beverages without imparting flavour of its own and substituted for other spirits in cocktails not requiring the specific flavour of the original spirit.
"It's easy enough for a computer to create a novel combination," Pinel says, "but how can it evaluate one?" Watson was taught to consider each ingredient as a combination of specific flavour compounds – of which there are thousands – and then to combine ingredients that had compounds in common.
These are sausages made from edible offal and lower-quality meat and have a specific flavour.
For that reason the specific flavour of dried meat is completely different from the characteristic flavour of fresh meat.
The infrared spectra could be correlated to specific flavour notes, such as fermented, sour, and unclean, and differentiated using multivariate classification models.
Consumers often associate particular packaging colours with specific flavours.
This is achieved through drinking many different styles as well as undertaking courses to recognise specific flavours.
The permitted list of food additives generally includes specific flavouring substances.
259 260 Protocols should also describe the comparability of blinded interventions (Item 11a) 150—for example, similarities in appearance, use of specific flavours to mask a distinctive taste and the timing of final unblinding of all trial participants (eg, after the creation of a locked analysis data set).
These analyses applied in-parallel can provide a detailed biochemical profile of the flavour capabilities of particular strains, though they are limited in providing information that explain the (genetic and/or biochemical) reasons for strain-specific flavour properties.
