FOOD TECHNOLOGY

Detailed explanation-1: -Separate senses with their own receptor organs, taste and smell are nonetheless intimately entwined. This close relationship is most apparent in how we perceive the flavors of food. As anyone with a head cold can attest, food “tastes” different when the sense of smell is impaired.

Detailed explanation-2: -Flavour results primarily from the combination of three discrete senses: taste, somatosensation and olfaction. In contrast to this scientific description, most people seem unaware that olfaction is involved in flavour perception.

Detailed explanation-3: -Flavor is a very complex sensation consisting primarily of aroma and taste but also complemented by responses to texture, the warmth of spices such as pepper and cooling of menthol.

Detailed explanation-4: -Flavor is caused by receptors in the mouth and nose detecting chemicals found within food. These receptors respond by producing signals that are interpreted by the brain as sensations of taste and aroma. Certain taste and aroma combinations are characteristic of particular foods.