Taste is comprised of the five basic tastes (arguably seven); sweet, salty, sour, bitter, and umami (and mineral and fat), which are primarily identified in our mouths. Aroma refers to the three trillion aromatic compounds floating around us at all times that we observe through our noses (apparently space smells like raspberries). Texture, color, and sound all contribute to the sensory triggers that determine our understanding our, pleasure, impartiality, and distaste of food. All of these but especially taste, aroma, and texture--combine to form what we know as flavor. Flavor is the sum of the sensory stimuli that allow us to form a basis for judgement in any given food related experience.