Is described as the sensation produced when eating food that is appealing to the eye, easy to digest, and appetizing as the gustatory part of the brain reacts to the stimuli it receives through the nerves in the palate, stirring an urge to consume more. There are a variety of tastes specific to each food group, such as sour, sweet, salty, bitter, acrid, umami, chalky, and fatty.
The term freshness is used to describe any food that has not spoiled or gone stale.
Trust is a feeling of confidence free from fear, doubt and hesitation. It is the belief that problems may be solved to positive outcomes. The food industry tries to keep consumers’ trust in brands at the highest level by paying attention to the taste and freshness of food.