Flavor is governed mostly by sweetness and sourness that is perceived on the tongue in the parts per hundred ranges and is the component that receives the most attention.
The Flavor Profile Method was introduced by Arthur D. Little., in 1949 and is the only formal qualitative procedure. The analysis is a way of completely describing all the flavor components of a material.
It is based on the idea that flavor consists of identifiable taste, odor and chemical feeling factors plus an underlying complex of sensory impression not separately identifiable.
The following are the key component of the flavor profile:
*Overall impression of aroma and flavor called amplitude
*Identification of perceptible aroma and flavor notes
*Intensity of each character note
*Order in which these character notes are perceived, called order of appearance
*Aftertaste
Flavor profile
