ízek
Ízek, a Hungarian word meaning flavors or tastes, refer to the sensory impressions produced by food and drink. In food science, flavor is understood as the integrated perception that arises from taste, aroma, texture, temperature, and chemesthetic sensations. While taste comes from receptor cells on the tongue and other parts of the mouth, much of what people perceive as flavor arises from volatile aroma compounds detected by the sense of smell, often retronasally during chewing and swallowing.
There are five basic tastes universally recognized in humans: sweet, sour, salty, bitter, and umami. Sweet signals
Flavor perception is a multisensory experience. Texture (mouthfeel), temperature, and chemesthetic sensations such as spiciness or
Genetic and cultural factors influence flavor preferences and sensitivity. Some people exhibit heightened perception of certain