Flavors feeling factors

Flavor is the complex effect of three components taste, odor, and feeling factors. It is usually associated with the pleasure of savoring food or beverages and has, subsequently, suffered from considerable imprecision in definition. Flavor is a sensation with multidimensional components involving subjective and objective perceptions. The sensory perceptions are both qualitative as well as quantitative and, therefore, can be measured. Webster s New Collegiate Dictionary defines flavor as the ... quality of something that affects the sense of taste,. .. the blend of taste and smell sensations evoked by a substance in the mouth. This definition is correct, but incomplete, and should be redefined to include feeling factors. 

Mouth feel factors are critical in flavor perception. Examples include astringency, pepper bite, menthol cooling, and texture (e.g., softness or hardness as in candy). Sensations, such as crunch after biting into a crisp stick of celery or an apple, contribute to the overall flavor of foods. These mouth feel factors are also... 

Compatible mouth feel factors and rapid development of a fully blended flavor in the mouth during ingestion of the product. 

The use of flavors and flavor modifiers represents the first attempt to improve pharmaceuticals in masking undesirable organoleptic properties such as taste, odor and feeling factors (For a review see Ref. ). When this approach reveals to be ineffective chemical modifications have to be considered. 

Consensus profiling Also named flavor profile analysis, this technique was developed to provide aroma and flavor impressions, and assess feeling factors and aftertaste. Judgments are made by four to six selected and trained panelists who undergo an advanced training period in order to orient them to a particular product to be analyzed. They work... 

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