If it is added to a food that is heated, isn't there still a risk for inhalation? Or even if the food isn't heated, a flavor that isn't one of the main (sweet,

If it is added to a food that is heated, isn't there still a risk for inhalation? Or even if the food isn't heated, a flavor that isn't one of the main (sweet, salty, bitter, sour, umami) isn't actually a flavor. It is a smell. So the only reason it is added to foods is to be inhaled.