Action whereby the sensory cells respond to the action of one or more stimuli related to a given sense organ.

Specific structure of a sense organ that can be excited and is capable of receiving a stimulus and converting it into a nerve discharge.Note: Receptors are classified in terms of the type of energy associated with the stimulus (light, heat, sound, etc.).

Negative attribute of virgin olive oil. Flavour of oils which have undergone an intense process of oxidation

Olfactory sensation reminiscent of the odour of fresh apples.

peppers.

Olfactory sensation of green peppercorns.