ABSTRACT
Spices are added to contribute flavor to the bulk foods, which are generally insipid, to increase their acceptability and intake. Flavor is usually used to mean a combination of taste and aroma, but a comprehensive definition is the total effect provided in the mouth when a prepared food is eaten. This includes besides aroma and taste, other perceptions such as pungency, astringency, warmth, and cold. It is essentially these sensations that produce the physiological reactions leading to humeral, hormonal secretions, which in turn give the cues to acceptance or rejection reactions.
