| http://www.w3.org/ns/prov#value | - Given the role of aroma in taste perception, food scientists can employ phantom (below detection threshold) or congruent flavors (above the detection threshold) to enhance perceived sweetness, using aromas consumers inherently or through past association find sweet, such as strawberries or vanilla (in Western culture).Trigeminal (hot/cold) perception also plays a key role in perceived sweetness, W
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