Whoever put "apple" under "citrus" the first time must have been thinking something.
(Okay, maybe not a brass goose.).The article is about "high-impact aromas Rowe defines these as chemicals which are easy to preparing ell students for standardized tests smell in small quantities, distinctive, attractive, easy to synthesize, not too expensive, and stable in products.Everyone agrees that nuts, fats, meats, arthritis knee pain relief products and cooked foods (the products of heat reactions) go together.I'll try to talk about "flavor meaning the joint effect of a food's taste and smell.Coffee also covers an arc, but has some outlying elements.Treasure it and enjoy.Wheel of Cheese Oh, lovely thought.The taste includes "mouthfeel, flavor, and finish" - where mouthfeel actually includes qualities of touch and texture (viscosity, carbonation, the warm sensation of absorbed alcohol).The fact that "Microbiological" (and "Chemical have "Other" subcategories indicates that the cyclical nature of the chart is not very complete.But I haven't seen a wheel which claims to describe all flavors.Why have a section for "astringent which apparently means "salty and bitter but not for any other taste combination involving salt?The most basic term is aroma which generally refers to a "pleasant" smell as opposed to odor which refers to an unpleasant smell or possible wine fault.The Mystery of Chocolate remains opaque.) What Do We Conclude?
Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 683 Oxford University Press 2006 isbn a.