C. Descriptive language that appeals to the senses
The flavor of food is mostly aromas that are released during chewing.
Flavor and aroma are tied together that makes the ability to detect and distinguish specific aroma and flavor components crucial to our sensory analysis. It's no wonder that food manufacturers are very picky about how their products smell. The aroma of a food does not only enhance flavor, it can also enhance the mood. In fact, if someone memorizes and knows the aroma of a food, he/she will be able to distinguish where they bought it and can easily determine what type of food. For this fact, the aroma of a food is the primary concern of the food manufacturers to satisfy and guarantee their customers.
My teacher says the answer is a
