Published: May 1992
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The flavor profile method is based on the concept that flavor consists of identifiable taste, odor, and chemical feeling factors plus an underlying complex of sensory impressions not separately identifiable. The method consists of formal procedures for describing and assessing the aroma and flavor of a product in a reproducible manner. The separate characteristics contributing to the overall sensory impression of the product are identified, and their intensity assessed in order to build a description of the aroma, flavor, and aftertaste of the product.
Senior consultant, Arthur D. Little, Inc., Cambridge, MA