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Tasting | n. m.
the set of olfactory, gustatory, tactile and kinaesthetic sensations that are produced in the oral and nasal cavities when tasting food.

Example

In general, extra virgin oil with its rich, fruity flavour is best when you want the food to taste superbly of olives, especially in uncooked dishes, and to dress salads, soups, vegetables and cold meats.

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