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Flavor Lexicon
Flavor lexicons (American English) or flavour lexicons (Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word bank for food. Background Flavor is the sensory impression of food or other substances and is determined primarily by the chemical senses of taste and smell. Flavor is said to be 80 percent aroma, detected primarily through the retronasal smell mechanism. Sight, sound, and touch also impact flavor. The color of a food, sound as one bites into it, and texture are all factors that contribute to a person’s perception of food. In addition, culture provides a context to food. All these experiences put together can affect a person’s description of the food item. Flavor lexicons seek to provide an objective word bank for food. This streamlin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American English
American English, sometimes called United States English or U.S. English, is the set of variety (linguistics), varieties of the English language native to the United States. English is the Languages of the United States, most widely spoken language in the United States and in most circumstances is the de facto common language used in government, education and commerce. Since the 20th century, American English has become the most influential form of English worldwide. American English varieties include many patterns of pronunciation, vocabulary, grammar and particularly spelling that are unified nationwide but distinct from other English dialects around the world. Any North American English, American or Canadian accent (sociolinguistics), accent perceived as lacking noticeably local, ethnic or cultural markedness, markers is popularly called General American, "General" or "Standard" American, a fairly uniform dialect continuum, accent continuum native to certain regions of the U ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English In The Commonwealth Of Nations
The use of the English language in current and former member countries of the Commonwealth of Nations was largely inherited from British colonisation, with some exceptions. English serves as the medium of inter-Commonwealth relations. Many regions, notably Australia, Brunei, Canada, Hong Kong, India, Ireland, Malaysia, New Zealand, Pakistan, Singapore, South Africa, Sri Lanka and the Caribbean, have developed their own native varieties of the language. Mozambique, which joined the Commonwealth in 1996, is a special case: English is widely spoken there, despite it being a former Portuguese colony (though the port of Chinde was leased by Britain from 1891 to 1923). Likewise, in Cyprus, it does not have official status but is widely used as a . English is spoken as a first or second language in most of the Commonwealth. Written English in the current and former Commonwealth generally favours British spelling as opposed to American, with some exceptions, particularly in Canada, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American And British English Spelling Differences
Despite the various List of dialects of English, English dialects spoken from country to country and within different regions of the same country, there are only slight regional variations in English orthography, the two most notable variations being British and American spelling. Many of Comparison of American and British English, the differences between American English, American and British English date back to a time before spelling standards were developed. For instance, some spellings seen as "American" today were once commonly used in Britain, and some spellings seen as "British" were once commonly used in the United States. A "British standard" began to emerge following the 1755 publication of Samuel Johnson's ''A Dictionary of the English Language'', and an "American standard" started following the work of Noah Webster and, in particular, his ''Webster's Dictionary, An American Dictionary of the English Language'', first published in 1828. Webster's efforts at spellin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor (taste)
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Retronasal Smell
Retronasal smell, retronasal olfaction, is the ability to perceive flavor dimensions of foods and drinks. Retronasal smell is a sensory modality that produces flavor. It is best described as a combination of traditional smell (orthonasal smell) and taste modalities. Retronasal smell creates flavor from smell molecules in foods or drinks shunting up through the nasal passages as one is chewing. When people use the term "smell", they are usually referring to "orthonasal smell", or the perception of smell molecules that enter directly through the nose and up the nasal passages. Retronasal smell is critical for experiencing the ''flavor'' of foods and drinks. Flavor should be contrasted with ''taste'', which refers to five specific dimensions: (1) sweet, (2) salty, (3) bitter, (4) sour, and (5) umami. Perceiving anything beyond these five dimensions, such as distinguishing the flavor of an apple from a pear for example, requires the sense of retronasal smell. History Evolutionarily, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavor Profile Method
Flavor or flavour is either the sensory perception of taste or smell, or a flavoring in food that produces such perception. Flavor or flavour may also refer to: Science *Flavors (programming language), an early object-oriented extension to Lisp *Flavour (particle physics), a quantum number of elementary particles related to their weak interactions *Flavor of Linux, another term for any particular Linux distribution; by extension, "flavor" can be applied to any program or other computer code that exists in more than one current variant at the same time Film and TV * ''Flavors'' (film), romantic comedy concerning Asian-Indian immigrants in America Music Artists and bands *Flavor Flav (born 1959), former rap/hip-hop promoter and current reality television actor *Flavour N'abania (born 1983), Nigerian singer-songwriter * Flavor (band), minor hit with "Sally Had A Party" in 1968 Albums * ''Flavours'' (album), 1975 album by The Guess Who * ''Flavors'' (album), by American R&B g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quantitative Descriptive Analysis
Developed by Tragon Corporation in 1974, Quantitative Descriptive Analysis (QDA) is a behavioral sensory evaluation Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consum ... approach that uses descriptive panels to measure a product’s sensory characteristics. Panel members use their senses to identify perceived similarities and differences in products, and articulate those perceptions in their own words. Sensory evaluation is a science that measures, analyzes, and interprets the reactions of the senses of sight, smell, sound, taste, and texture (or kinesthesis) to products. It is a people science; i.e., people are essential to obtain information about products. Tragon QDA is a registered trademark with the United States Patent and Trademark Office. The term was coined by Herbert Stone (a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spectrum Method
A spectrum (plural ''spectra'' or ''spectrums'') is a condition that is not limited to a specific set of values but can vary, without gaps, across a continuum. The word was first used scientifically in optics to describe the rainbow of colors in visible light after passing through a prism. As scientific understanding of light advanced, it came to apply to the entire electromagnetic spectrum. It thereby became a mapping of a range of magnitudes (wavelengths) to a range of qualities, which are the perceived "colors of the rainbow" and other properties which correspond to wavelengths that lie outside of the visible light spectrum. Spectrum has since been applied by analogy to topics outside optics. Thus, one might talk about the " spectrum of political opinion", or the "spectrum of activity" of a drug, or the "autism spectrum". In these uses, values within a spectrum may not be associated with precisely quantifiable numbers or definitions. Such uses imply a broad range of condition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sommeliers
A sommelier ( or or ; ), or wine steward, is a trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing. The role of the wine steward in haute cuisine, fine dining today is much more specialized and informed than that of a "wine waiter". Sommeliers Australia states that the role is strategically on par with that of the ''chef de cuisine''. Description A sommelier may be responsible for the development of wine lists and books and for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they Wine and food matching, pair and suggest wines that will best complement each particular food menu item. This entails the need for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lexis (linguistics)
In linguistics, the term lexis (from grc, λέξις / word) designates the complete set of all possible words in a language, or a particular subset of words that are grouped by some specific linguistic criteria. For example, the general term ''English lexis'' refers to all words of the English language, while more specific term ''English religious lexis'' refers to a particular subset within English lexis, encompassing only words that are semantically related to the religious sphere of life. In systemic-functional linguistics, a lexis or lexical item is the way one calls a particular thing or a type of phenomenon. Since a lexis from a systemic-functional perspective is a way of calling, it can be realised by multiple grammatical words such as "The White House", "New York City" or "heart attack". Moreover, since a lexis is a way of calling, different words such as ''child'', ''children'', ''child's'' and ''children's'' may realise the same lexical item. Lexical groups Lexica ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
