The Collaborative International Dictionary
Glycyrrhizin \Gly*cyr"rhi*zin\, n. [Cf. F. glycyrrhizine. See Glycyrrhiza.] (Chem.) A glucoside found in licorice root ( Glycyrrhiza), in monesia bark ( Chrysophyllum), in the root of the walnut, etc., and extracted as a yellow, amorphous powder, of a bittersweet taste.
Wiktionary
n. (context chemistry English) The main sweet-tasting compound from liquorice (''Glycyrrhiza glabra'') root, thirty to fifty times as sweet as sucrose (table sugar).
Wikipedia
Glycyrrhizin (or glycyrrhizic acid or glycyrrhizinic acid) is the chief sweet-tasting constituent of Glycyrrhiza glabra ( liquorice) root. Structurally it is a saponin and has been used as an emulsifier and gel-forming agent in foodstuff and cosmetics. Its aglycone is enoxolone and it has therefore been used as a prodrug for that compound, for example it is used in Japan to prevent liver carcinogenesis in patients with chronic hepatitis C.
Usage examples of "glycyrrhizin".
Perhaps that water has the flavor of (let us say) glycyrrhizin, or cardamon, or even of pepper.