AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.5.3 · Paper 1
Revise: Sensory Evaluation MethodsThe olfactory system detects smells. Chewing releases aromas that travel from the mouth and throat into the nose, where they stimulate smell-sensitive cells. The brain combines this information with taste and sensations such as texture and temperature to create flavour.