Q. Show the combination of taste and aroma?
Flavour is composed of two subcategories, which are taste and odour. Flavour of a food is judged on the basis of the sensory message resulting from the combination of taste and aroma. The temperature at which the food is served may have a very important influence on the ability to detect taste and to evaluate flavour. The extremes, whether very hot or cold, limit the ability of people to judge food accurately. The best temperature range for flavour evaluation is 20-30°C. However, some foods like ice creams should be evaluated at their serving temperature rather than at the temperature range ideal for detecting taste and odour.