The Perception - Artificial Human Sensors: Science and Applications - page 61

Figure 3.5. A cafe may be the perfect location where the atmosphere creates a balance
between a meeting and food. Photo courtesy of Shawn Lipowski. c 2010 Shawn Lipowski.
All rights reserved.
tion of a successful social interaction. An essential part of the sensory analysis is
the description of the sensory characteristics of a product, which could be applied
within the restaurant sector, as well as in food stores. To present a descriptive
expression labelled for describing the specific flavour, for example, a fruit by de-
scribing the characteristics of an apple maybe useful. The verbal expression is an
important feature, when communicating experiences between individuals. It is
often easier to describe sensing features, like the appearance, sound and texture
of a product than the individual and subjective value of flavours. The best argu-
ment for selling wine at a restaurant is still to let a sommelier directly influence the
customer to experience the wine by smelling, tasting and perceiving the flavour,
Manske (2005).
The expected effects of a developed sensory language are essential in describ-
ing the flavour from fruits and vegetables. Describing the characteristics of fresh
products is a neglected service to the customer today. For example, the taste and
aroma descriptions for wine, extend to comprise the relationship to the consump-
tion of food, and based on the expectations of consumer's attitude, preference and
consumption will probably increase the understanding and interest of the food