Flavor is a very complex sensation composed primarily of aroma and taste, but also complemented by tactile and temperature responses. Taste is limited to the tongue’s responses to salty, sweet, sour and bitter sensations. The tongue surface also reacts to the...
CITATION STYLE
Reineccius, G. (1995). Flavor Analysis. In Source Book of Flavors (pp. 24–60). Springer US. https://doi.org/10.1007/978-1-4615-7889-5_2
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