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  2. Mouthfeel - Wikipedia

    en.wikipedia.org/wiki/Mouthfeel

    Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2]

  3. Lexical–gustatory synesthesia - Wikipedia

    en.wikipedia.org/wiki/Lexical–gustatory...

    The taste is often experienced as a complex mixture of both temperature and texture. For example, in a particular synaesthete, JIW, the word jail would taste of cold, hard bacon. [2] [3] Synesthetic tastes are evoked by an inducer/concurrent complex. The inducer is the stimulus that activates the sensation and the taste experience is the ...

  4. Taste - Wikipedia

    en.wikipedia.org/wiki/Taste

    Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances.

  5. Stimulus modality - Wikipedia

    en.wikipedia.org/wiki/Stimulus_modality

    For example, the temperature modality is registered after heat or cold stimulate a receptor. Some sensory modalities include: light, sound, temperature, taste, pressure, and smell. The type and location of the sensory receptor activated by the stimulus plays the primary role in coding the sensation. All sensory modalities work together to ...

  6. Taste receptor - Wikipedia

    en.wikipedia.org/wiki/Taste_receptor

    Object A is a taste bud, object B is a taste receptor cell within object A, and object C is the neuron attached to object B. I. Part I is the reception of hydrogen ions or sodium ions. 1. If the taste is sour, H+ ions, from an acidic substances, pass through their specific ion channel. Some can go through the Na+ channels.

  7. Cutlery Changes The Way We Taste Food - AOL

    www.aol.com/lifestyle/food-cutlery-changes-way...

    A study published today in the online journal Flavour provides evidence that the different properties of cutlery can change the way we perceive the taste of food.. Researchers altered factors like ...

  8. Sense - Wikipedia

    en.wikipedia.org/wiki/Sense

    Flavor depends on odor, texture, and temperature as well as on taste. Humans receive tastes through sensory organs called taste buds, or gustatory calyculi, concentrated on the upper surface of the tongue. Other tastes such as calcium [37] [38] and free fatty acids [39] may also be basic tastes but have yet to receive widespread acceptance.

  9. Lecithin - Wikipedia

    en.wikipedia.org/wiki/Lecithin

    In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement.

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