Two experiments explored the relation between flavor magnitude and odor and taste magnitudes of acetic acid and coffee. In the case of acetic acid, all three attributes (odor, taste, flavor) varied with concentration in approximately the same way. Flavor fell slightly, but uniformly, below the sum of odor magnitude and taste magnitude. In the case of coffee, flavor and taste magnitude grew relatively rapidly and odor relatively slowly with concentration. Nevertheless, flavor again fell uniformly below the sum of odor magnitude and taste magnitude. A vector summation model previously applied with success to odor mixtures provided a very adequate description of the relation between flavor and its constituents. The applicability of the model in the present instance implies that neither taste nor smell contributes to flavor at the expense of the other.