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GCSE Food Preparation and Nutrition · key term
The combined experience of a food’s taste, aroma and sensations such as texture and temperature.
Used by AQA
Specification 3.5.3 · Paper 1
Revise: Sensory Evaluation MethodsThe brain combines this information with taste and sensations such as texture and temperature to create flavour. Aroma helps distinguish foods such as an apple and a pear, even though both may taste sweet.
Link a suggested improvement to the results. A stronger flavour is not automatically a more popular flavour.
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