Whether with American flavor or British flavour,
flavor creation is done by a flavorist,
scientific chemical palette creativity, sense of smell,
and sweet, sour, bitter, salty and umami –
pungency, oleogustus? – food smells unbounded; easily altered
changing its smell, keeping its taste similar;
unlike smelling upon inhalation, mouth flavor exhalation;
different depending on before or after one’s mouth;
color can affect expectations ( red increases sweetness).
A flavor lexicon – objective language for food.
These two ronka poems are also “found” poems taken from wikipedia.org/wiki/Flavor and written as part of WordPress’ Intro to Poetry project on day 7.
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