Book, Paragraph

 1  II,  3 |       what is cold and moist; flavour is a sort of seasoning added
 2  II,  6 |      sight, sound of hearing, flavour of taste. Touch, indeed,
 3  II,  9 |    smells. In some things the flavour and the smell have the same
 4  II,  9 |     Similarly a smell, like a flavour, may be pungent, astringent,
 5  II,  10|     so the object of taste is flavour. But nothing excites a perception
 6  II,  10|       excites a perception of flavour without the help of liquid;
 7  II,  10|       only a slight or feeble flavour or what tends to destroy
 8  II,  10|      sense of what has little flavour or a bad flavour or one
 9  II,  10|       little flavour or a bad flavour or one destructive of taste.
10  II,  10|      foretaste of some strong flavour we try to taste another
11  II,  10|       we try to taste another flavour; it is in this way that
12  II,  10|      moisture.~The species of flavour are, as in the case of colour, (
13  II,  10|      exhaust the varieties of flavour. It follows that what has
14  II,  11| tangible qualities as well as flavour. Suppose all the rest of
15  II,  11|      the tongue, sensitive to flavour, we should have identified
16 III,  2 | tasting, but the actuality of flavour has no name. Since the actualities
17 III,  13|    which destroy by contact); flavour also destroys only in so