### sensation | taste:

Bitter
* Are a group of bitter tasting compounds.
* also help balance blood sugars.
* are a liquor prepared from bitter herbs and roots, traditionally used for stomach ailments
  - beers
  - dark beers
  - pale ale
  - part of taste
* is taste
* stimulate the endocrine glands, digestive juices, liver pancreas and peristalsis.
* supply nutrients from bitter leaves that are often lacking in the Western diet.

Bitter taste
* All bitter tastes help detoxify the body.
* arise from atoms that are curved and smooth but very crooked and small in size.
* is also typical for spices containing glycosides.
* varies in intensity.

### sensation | taste:

Flavor
* Some flavors are product of lipid oxidation.
* are a blend of many ingredients combined in such a way to create specific flavor nuances
  - another common food additive
  - more pronounced when food is warm
  - stronger when culinary herbs grow outdoors in gardens
* blending of taste and odor in the mouth.
* can vary a lot among seed propagated plants.
* combination of smell and taste, with smell often being the most important factor
  - smells and sugars
  - taste, odor, texture and common chemical sense
* comes from excretion
  - muscles that do a lot of work, therefore are less tender, and from the fat
* cross between lettuce and cabbage.
* defines the food that is eaten, and is recognized mainly through the sense of smell.
* depends on odor, texture, and temperature as well as on taste
  - upon the balance of acidity, sweetness, bitterness and scent
* does increase while drying, if dried slowly.
* finds in ferment food
* follows alcohol consumption
* follows maternal alcohol consumption
* is influenced by growing conditions, stage of ripeness when harvested and the variety
  - kinds
  - often dependent upon growing conditions
  - perhaps the single most important element in foodservice today
  - related to a variety s genetic heritage and can be influenced by growing conditions
  - sensory information
* is the overall perception of the coffee
  - total impression of aroma, acidity and body
* vary depending upon the plant source from which the nectar is derived.

### sensation | taste | flavor:

Artificial flavor
* are simply chemical mixtures that mimic a natural flavor in some way.
* save companies money because natural flavoring is more costly.

### sensation | taste | flavor:

Salty flavor
* is relieved by bitter or hot tasty food.
+ Salt, Table Salt: Chemical compounds
  * Both of these are needed for all living creatures, including humans, but they are not always eaten in the form of salt, where they are found together in large amounts. Some peoples, like the Yanomami tribe in South America, eat very little salt. Salt is used to control the amount of water in the body. Salty flavor is also one of the basic tastes. Salt cravings may be caused by not having enough minerals, like sodium chloride, in the body.

Flavour
* are a complexity of mints, sparkling with every mouthful
  - herb, sesame or garlic
* deteriorate if storage is too warm.
* has aroma
  - creamy aroma
  - initial aroma
  - mild aroma
  - strong aroma
  - sweet aroma
  - wine aroma
* includes notes
  - taste notes

Good taste
* is part of style.
* remains a vital factor in consumer acceptance of new healthier foods.