Palatability is defined as “the hedonic evaluation of oro-sensory food cues under standardized conditions” [1]. Taste, odor, appearance, texture, temperature, sound, and trigeminal senses which together constitute flavor are sensory characteristics of a food which people use to assess palatability [2].
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Palatability is defined as “the hedonic evaluation of oro-sensory food cues under standardized conditions” [1]. Taste, odor, appearance, texture, temperature, sound, and trigeminal senses which together constitute flavor are sensory characteristics of a food which people use to assess palatability [2].
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