There is more to it: Sensory Science, Taste, Smell, Aroma, Flavor, Mouthfeel, Texture, and Chemesthesis

The study of our perception of food, especially of taste, is known as sensory science. Rather than the word taste, we should instead use the word flavor, which denotes the integrated effect of all sensory impressions evoked in the oral cavity. It encompasses both taste and smell, including those derived from aromatic substances in the food, as well as mouthfeel and chemesthesis, which is a sense category that relies on the same receptor mechanisms as those that convey pain, touch, and temperature in the eyes, nose, mouth, and throat.