Abstract
Odor is by far the most important contributor to the flavor of food. The contributions of taste, texture, and appearance are insignificant by comparison. Without aroma, food would still feel hot or cold, soft or crunchy, but its taste would be limited almost entirely to salt, sweet, sour, or bitter.
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© 1989 Van Nostrand Reinhold Company Inc.
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Lyman, B. (1989). Odor. In: A Psychology of Food. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7033-8_7
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DOI: https://doi.org/10.1007/978-94-011-7033-8_7
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-25939-6
Online ISBN: 978-94-011-7033-8
eBook Packages: Springer Book Archive