ABSTRACT
The sensation of odor is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory epithelium inside the nasal cavity. The nonvolatile chemical messengers of the sense of taste interact with reporters located on the tongue and impart four basic impressions only: sweet, sour, salty, and bitter. In scientific Anglo-Saxon usage, all sensory (odor, taste, color and texture) attributes of food have been classed under the general term “flavor.” Fragrances, as used in perfumes, cosmetics, and toiletries, are distinguished from volatile flavors mainly by the different range of application.
