the taste experience when a savoury condiment is taken into the mouth
lend flavor to; "Season the chicken breast after roasting it"
an ingredient that has been added to the cosmetic product in order to produce or mask a particular taste
the sensations detected by the tongue which give food its taste
Imparts a specific taste, flavour or aroma to a tobacco product.
a term which covers not only the palate sensation but also the olfactory sense when the wine is in the mouth and swished.
A main sensory characteristic of the coffee in cup (with aroma, body and acidity)
a bit of an ambiguous term used to describe the coffee since acidity; body and aroma all contribute to the final flavour or taste.
The total impression of aroma, acidity and body delivered by a coffee.
Every individual coffee has it's own unique flavour profile. Both natural and crafted: soil, climate, choice of seed, milling and roasting all participate in the overall taste in the cup.
Combination of sensations in the nose and mouth (taste plus bouquet).
A sensation of taste with which is associated an olfactive sensation.
Very characteristic taste and aroma of fine teas, usually associated with high grown teas.
Flavour refers to the overall perception of coffee in the mouth. Aroma, acidity and body are all components of flavour. Typical flavour characteristics are for example smoky, nutty, sweet, earthy, etc.
is the subtle relationship between the aroma, body and pungency of your tea. The next time you enjoy a cup of Darjeeling, notice the subtle and delicate balance of aroma and flavour and its lingering aftertaste. In some cases, flavour can be determined by just one quality, which attracts your attention.