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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 ...
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] It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. [3]
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]
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.
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In describing the flavor of wine, tasters tend to use words that function as a combination of visual and texture descriptors, and references to objects with similar odorant profiles. [10] Color perception heavily influences the word choice describing a flavor; the color of word's semantic reference is often congruent with the food's color when ...
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