(active sense applied to smell). To perceive an odour.

Subjective phenomenon resulting from the stimulation of a sensory system. This phenomenon can be subjectively discriminated or objectively defined by the sense organ involved, depending on the nature or kind of stimulus, and its intensity

Any one of the distinctive tastes of which there are held to be four: sweet, salty, acid, bitter.

(a) Sensations perceived when the gustatory papillae are stimulated by some soluble substances.(b) Attribute of the specific sensation produced by such substances.

Negative attribute in virgin olive oil. Flavour of oil extracted from olives that have been preserved in brine.

(a) Characteristic sensation perceived by the sense of taste, the most typical example of which is produced by a sodium chloride solution.(b) Describes the attribute of pure substances or mixtures which produces this taste.The corresponding noun is saltiness.

Function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.