FOOD TECHNOLOGY

Detailed explanation-1: -the two components of flavor are taste and aroma. experiencing food is a complex interaction of taste, sight, smell, and texture. food scientists can use computerized equipment to measure aroma. chroma is the lightness or darkness of a color.

Detailed explanation-2: -Both methods influence flavor; aromas such as vanilla, for example, can cause something perceived as sweet to taste sweeter. Once an odor is experienced along with a flavor, the two become associated; thus, smell influences taste and taste influences smell.

Detailed explanation-3: -Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The “trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor.

Detailed explanation-4: -tastes (e.g. sweet, salty); aromatics (e.g. strawberry, beany, fruity); and. the chemical feeling factors or trigeminal sensations (e.g. heat/burn from chili, cooling from menthol). 02-Feb-2021