FLAVOR = { (Aromas + Taste) } Mouthfeel
Olfaction, gustation and taction are the three key sensations used in sensory analysis for coffee. the perceived combination of taste, aroma and mouthfeel.
Aromatics is the smell perceptions caused by volatiles released from the coffee either by through the nose through the mouth detection. Taste perceptions caused by coffee in the tongue.
Mouthfeel or body is the chemical feelings that stimulate trigeminal nerve ends and include sensations such as astringent, pungent, spice, heat, cooling