ABSTRACT
The arguments for an agreed flavor terminology are the same as those for an agreed chemical terminology or biological terminology or those for a common scale of temperature. For example, a brewer assessing the flavor effects of a process change must use the same terminology as the taste panel leader. Flavor is a complex phenomenon, and the system must contain enough terms to enable an expert taster to describe what is found. It must also provide suitable forms of terminology for all users, regardless of their level of training and experience. The Flavor Wheel is used to facilitate the location of these terms within the system. The wheel is meant as a memory aid and not as a separate system of classification of odors and tastes. The most difficult problems encountered were the removal of persistent impurities and the associated difficulty of determining whether a substance is sensorially pure.
