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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]
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.
Mechanoreceptors are sensory receptors on the surface of the body. The presence of external particles can be detected by an organism possessing buccal cirri due to the sensory abilities associated with the mechanoreceptors. Additionally, the touch and pressure sensory receptors aid in the mechanical sorting of food particles.
Activity in the medial orbitofrontal cortex and anterior singulate suggest that an affective value is assigned to every food identification. Hedonic pleasure increases when engaging with food consumption and peaks during satiety. Impairments in these systems greatly impact the ability to resist the urge to eat. [4]
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The Just-About-Right scale (JAR scale), is a sensory evaluation tool used to measure the intensity of a particular attribute or characteristic of a product or service. The JAR scale typically consists of 5 levels ranging from "Much too little" to "Much too much."