What term is used for chemicals added to food to enhance flavor?

The correct term for chemicals added to food to enhance flavor is flavoring agents. These substances are specifically designed to impart or enhance the taste and sometimes the aroma of food. Flavoring agents can be naturally derived from plant or animal sources, or they can be synthetically produced to mimic particular flavors. Their primary role is to improve the sensory qualities of food, making it more appealing and enjoyable to consumers.

Preservatives, on the other hand, are intended primarily to extend the shelf life of food by preventing spoilage and microbial growth, rather than enhancing flavor. Stabilizers are used to maintain the physical characteristics of food, such as preventing separation in emulsion-based products. Excitotoxins refer to substances that can overstimulate neurons, possibly leading to damage, and are often discussed in the context of certain food additives rather than as ingredients aimed at flavor enhancement. Thus, flavoring agents are the accurate term for those chemicals specifically used to improve or enhance the flavor of food products.