Template Image
Flavor may be broadly defined as the sensory impression of a food. That impression is the complex integration of taste, smell, touch and vision by the brain. While texture and appearance influence flavor perception, the major factors are chemical stimulation of taste and olfactory receptors. The chemicals responsible for the unique tastes of fresh fruits become most apparent when they are abundant, easily volatilized or easily sensed. In other words, flavor is a combination of chemical and sensory processes.