ABSTRACT
So here we are. Gastronomy has been introduced as the science of flavor and tasting. We have seen how tasting works and have made clear that all our senses are involved in the perception of flavor. Flavor has been defined as a product quality, which consequently makes it a domain of the natural sciences. We have elaborated on how flavor can be described and can be looked at from all angles in foods and beverages. We have philosophized about flavor matching and have shared our experience from the last 20 years.
