ABSTRACT
Food is one of the main stimuli to our senses in everyday life. Apart from providing nutritious constituents during consumption, food engages the human senses: not only taste and smell, but also sight, hearing, and touch. Sensory properties resulting from the involvement of all senses provide a wholesome picture of food, which is either accepted or rejected by a consumer. Food appearance, texture, and mainly food ‹avor are the sensory properties that in‹uence food acceptance. Among the sensory properties, ‹avor is usually the decisive factor for the choice of a particular product.
