Which sensory property of food is NOT included in the perception of flavor?

The perception of flavor primarily encompasses the combination of taste, aroma, and texture, which together create the overall sensory experience of food. Taste is the basic sensory response to the five fundamental sweet, sour, salty, bitter, and umami flavors detected by taste buds on the tongue. Aroma contributes significantly to flavor perception through the olfactory senses, where smells enhance and inform what we experience while eating. Texture plays a role in flavor experience as well, as the mouthfeel and consistency of food can influence how flavors are perceived.

In contrast, nutrition is not a sensory property of food but rather a descriptor of the health benefits or nutrient content. While nutrition may influence preferences and choices, it does not contribute to the sensory experience of flavor itself. Recognizing that flavor is a multi-sensory phenomenon involving taste and smell, along with tactile sensations, highlights why nutrition does not fit within the scope of flavor perception.