Chemethesis - Study guides, Class notes & Summaries

Ch.1- Food Selection: volatile molecules Pg. 1 molecules capable of evaporating like a gas into the air. olfactory relating to the sense of smell. gustatory relating to the sense of taste. flavor the combines sense of taste, odor, and mouthfeel. consistency describes a foods firmness of thickness. astringency a sensory phenomenon characterized by a dry, pucker feeling in the mouth. chemethesis the ability to feel a foods chemical properties (cucumbers or chili peppers). food group ...