Orodispersible films are drug delivery systems that are applied in the oral cavity where they quickly disintegrate. Their advantages include easy portability, improvement of oral drug bioavailability, and they can be taken without water which overcomes swallowing problems. There are numerous methods of producing orodispersible films, and the most common is solvent-casting method. In this paper, a total of fifteen formulations (F1–F15) were made using solvent casting method with subsequent drying. Five different flavors (chocolate, mint, strawberry, blueberry and banana) were used in the formulations, with variation in concentration of each flavoring (0.3–0.5%). The used flavors also served as coloring agents of orodispersible films. The characterization of orodispersible films included transparency and opacity, but additional analyses such as disintegration time, pH value, and uniformity of mass of the films were also conducted. It was established that the use of different flavors in different concentrations changes the optical characteristics of the films, and that increasing the concentration increases the opalescence and decreases the transparency of the films, and vice versa. Chocolate-flavored orodispersible films differ statistically significantly in terms of transparency and opacity (p < 0.001) from mint, strawberry, blueberry, and banana flavored films. The same applies to mint and banana flavored formulations. The only difference was found with strawberry flavored films, where there was no statistically significant difference in transparency (p = 0.917) and opacity (p = 0.911) from blueberry flavored films, but they were statistically different from chocolate, mint and banana flavored films.