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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 ...
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From there, they continue to Wernicke's area, where the meaning of the words is extracted. In order to speak, the meanings of words are sent from Wernicke's area via the arcuate fasciculus to Broca's area, where morphemes are assembled. The model proposes that Broca's area holds a representation for articulating words.
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]
Sensory organs are organs that sense and transduce stimuli. Humans have various sensory organs (i.e. eyes, ears, skin, nose, and mouth) that correspond to a respective visual system (sense of vision), auditory system (sense of hearing), somatosensory system (sense of touch), olfactory system (sense of smell), and gustatory system (sense of taste).
Sensory ecology, how organisms obtain information about their environment; Sensory neuron, nerve cell responsible for transmitting information about external stimuli; Sensory perception, the process of acquiring and interpreting sensory information; Sensory receptor, a structure that recognizes external stimuli