Chemethesis Study guides, Class notes & Summaries
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Ch.1-6 Understanding Food Principles and Preparation 100% ACCURATE GRADEA+ GUARANTEED
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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 ...
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