Volatile compounds released from food reach the olfactory receptors. Aroma makes up roughly 80% of the overall flavor experience.
Tests are selected based on whether the goal is objective analysis or measuring personal preference. Test Category Common Examples Sensory Evaluation of Food
To determine if any perceptible difference exists between samples. Volatile compounds released from food reach the olfactory
Sensory Evaluation of Food: Methods & Characteristics - FICSI Sensory Evaluation of Food