Term

Definition

Sensory analysis

A set of methods used to measure sensory perceptions (sight, hearing, smell, taste, touch).

Flavour

The totality of perceptions associated with a food: tastes + aromas + tactile sensations

Taste

A sensation perceived solely by the tongue (sweet, salty, sour, bitter, umami, etc.)

Aroma

Olfactory perception, either direct or via retro-olfaction

Retro-olfaction

Perception of aromas in the mouth, as molecules travel up towards the nasal cavities

Pungency

A sensation of pungency (trigeminal), typical of olive oils produced from olives harvested before they are fully ripe. 

This pungency can be of two types:

• a ‘peppery’ sensation that tingles with varying intensity in the mouth;
• and a burning sensation, like wasabi, mustard or chilli, which can vary in intensity, be felt in different parts of the mouth (sometimes in the throat) and gradually increase over time.

Typical Characteristics

A product’s conformity to its identity, origin and specifications

Kinesthetic 

Relating to tactile sensations in the mouth, which build up as the tasting progresses

Oleogustus

‘Fat taste’, the sixth proposed taste, carried by free fatty acids

Umami

A rich, deep flavour carried by glutamate, identified in 1908.