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Aroma and taste
Aroma and taste are different observation channels. Their timing and conditions should be stated rather than merged into one unqualified score.
This atlas connects descriptive vocabulary, observation context and reference-sheet design. All example records are synthetic and exist to explain a method of documentation; they do not represent tested batches, product ratings or scientific results. The diagrams are original editorial graphics. Descriptions of perceived character are kept separate from ingredient, origin, health and certification claims. Read definitions and scale anchors before comparing records.
Practical example
Use separate rows for orthonasal aroma, in-mouth impression and aftertaste.
The reference vocabulary is not a diagnostic or a food-safety assessment.