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Aroma (the spice, the scent, the taste, the perfume) characterises the smell or even the taste of foods, beverages and wines. Most aromas are based on chemical compounds – the flavours.

Aroma is term taken from the study of sense perception, meaning the perceiving of a combination of smell and taste. The impression of the taste is generated when one inhales through the mouth in sample tasting. The aromatic substances warm up in the mouth and reach the sensory receptors in the nose through opening to the naso-pharyngeal cavity.

The human tongue can only perceive five varieties of flavour – sweet, sour, salty, bitter and umami. In combination with our nose, we can distinguish among a few thousand aromas and a few million fragrances.

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