3. Summary

The assessment of a food is always a combination of the information collected by all the senses and put together in the brain. The aroma, which was perceived by the olfactory senses (smell) combined with the information from the taste buds (sour, sweet, bitter, salty) makes up the sensation we commonly perceive as taste. Together with the appearance and texture of the food (mouthfeel and sound it makes when chewed) can the brain make a quick judgement if the food is enjoyable, edible or a possible health hazard.