FOOD TECHNOLOGY

Detailed explanation-1: -Flavour perception is the combination of multisensory modalities, of which aroma and taste are the two primary drivers (Auvray and Spence, 2008, Wallace, 2015).

Detailed explanation-2: -These food odors or odorants are detected by receptor proteins on hair-like cilia at the tips of the sensory cells in your nose, which in turn send neural messages to the brain – these two messages are what we would perceive as a flavor or taste.

Detailed explanation-3: -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.

Detailed explanation-4: -Flavor is what people commonly call the “taste” of food. It is actually a combination of smell, taste, spiciness, temperature and texture. Much of the flavor of food comes from smell, so that when you are unable to smell you have lost much of your ability to experience flavor.