A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound the flavor composition being a water in oil emulsion having a continuous non aqueous phase and a disperse aqueous phase the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities.
