Propane and butane are very commonly used fuels in kitchen torches, MAPP gas is less common but can also be used on food. Propane burns hotter than butane, and MAPP gas is even hotter, so if you're used to butane be aware things will sear faster.
As for imparting flavor any gas will do that if the flame is not right, or you put the wrong part of the flame on the food. If the flame is yellow at the tip it's a reducing flame which is a sign of unburned hydrocarbons, you want a blue flame all the way. If you put the flame too close to the food you'll get into the inner blue flame where there isn't enough oxygen to combust and you'll also get unburned hydrocarbons on the food. The trick is take the time to adjust the torch correctly before you start cooking with it.
Note that the flame will spurt orange and yellow when you are applying it to your food, even when it's adjusted right, this is normal. (I'm sure you're aware of that @Greybeard, I'm adding that to make it a more well-rounded answer)