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Flavor lexicons (American English) or flavour lexicons (Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word ...
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2]
Here is the list of food-related words Merriam-Webster just added to its dictionary (including some not-strictly-culinary words that can certainly be applied to the culinary world):
Taste bud. The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. [1] Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue.
Appearance. move to sidebar hide ... Flavour or flavor is either the sensory perception of taste or smell, or a flavoring in food that produces such perception.
A US Food and Drug Administration sensory analyst sniffs canned mackerel to check for spoilage. Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses [1] —including taste, sight, smell, and touch. [2] [need quotation to verify] [3] [4]
Multimodal perception is the ability of the mammalian nervous system to combine all of the different inputs of the sensory nervous system to result in an enhanced detection or identification of a particular stimulus. Combinations of all sensory modalities are done in cases where a single sensory modality results in an ambiguous and incomplete ...
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