Food Science Glossary
| Term | Definition |
|---|---|
| Oil |
A blend of various triacylglyceride (TAG) molecules, typically liquid at room temperature |
| Olfaction |
The sense of smell |
| Olfactory |
Responsible for sense of smell |
| Omega 3 |
A polyunsaturated fatty acid with its final double-bond 3 carbon atoms away from the end of the carbon chain |
| Omega 6 |
A polyunsaturated fatty acid with its final double-bond 6 carbon atoms away from the end of the carbon chain |
| Organoleptic |
The sensory quality of foods: flavour, texture, aroma, appearance |