Changes

'''Flavor''' is a combination of [[taste]] and [[smell]].<ref>[http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor]</ref>

'''Flavor''' is a combination of [[taste]] and [[smell]].<ref>[http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor]</ref>

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively). This 4-distinct-flavor view of tastes was held as late as the 70’s,<ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref><ref name="asha">[http://www.asha.org/about/publications/leader-online/archives/2002/q4/f021022a.htm Beyond the Tongue Map]</ref> but it was derived from a mistranslation of an early 1900's [[German]] study which was later misproven. More modern research has shown that, not only are there not distinct "regions" on the tongue, but a fifth flavor, umami, also exists.<ref name="asha" />

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively). This 4-distinct-flavor view of tastes was held as late as the 70’s,<ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref><ref name="asha">[http://www.asha.org/about/publications/leader-online/archives/2002/q4/f021022a.htm Beyond the Tongue Map]</ref> but it was derived from a mistranslation of an early 1900s [[German]] study which was later misproven. More modern research has shown that, not only are there not distinct "regions" on the tongue, but a fifth flavor, umami, also exists.<ref name="asha" />

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.