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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]
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.
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):
The symbols for the thirteen macronutrient elements in biology spell CHOPKINS CaFe Mg NaCl, or C. Hopkins Cafe [food tastes] m[ighty] g[ood] with salt (NaCl). Note however, that this popular and useful mnemonic [1] is typical in that it is neither comprehensive nor context-free. Classification of some elements, such as Na, Cl and Fe, as macro ...
Sensory design aims to establish an overall diagnosis of the sensory perceptions of a product, and define appropriate means to design or redesign it on that basis. It involves an observation of the diverse and varying situations in which a given product or object is used in order to measure the users' overall opinion of the product, its positive and negative aspects in terms of tactility ...
Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products. This method of testing products is generally used during the marketing and advertising ...
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.