Taste
Taste: organoleptic characteristic reflecting the sensations arising from the interaction of various chemical substances with taste receptors
Source: "FOOD SERVICE. METHOD OF ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF FOOD SERVICE PRODUCTS. GOST R 53104-2008"
(approved by the order of Rosstandart dated December 18, 2008 No. 513-st)
Taste (taste): sensation arising from the interaction of various dissolved chemical substances with receptors reflecting the properties of the stimulus and physiological characteristics of an individual; sense of taste; product characteristics causing taste sensations
Source: "ORGANOLEPTIC ANALYSIS. DICTIONARY. GOST R ISO 5492-2005"
(approved by Order of Rosstandart dated December 29, 2005 No. 491-st)