This chapter discusses the relationship of taste, temperature, texture, odor, and color of food to its flavor. Various sensations enable a person who is eating to determine the characteristics of a certain food such as taste, temperature, texture, odor, color, and so on. But while a person perceives each of these things, he will find it very hard to isolate them. For instance, when a person eats, he or she detects not only taste, but also texture, order, and temperature. Scientists studying the appearance of foods maintain that this consistency is preponderant in the experience of eating. However, if the visible texture of a food leads a person to anticipate a taste or a flavor that turns out not to be present, the false expectations will quickly be dispelled.
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