A term that probably refers to the SCAA Flavor Wheel, an analysis tool adapted from the wine industry. (Actually the Beer wheel came before the Wine wheel) Half of it is dedicated to chiefly negative, defective flavors, while the other is mainly positive aspects. The hierarchy of flavor and aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... origins it connotes is highly questionable, but it remains a useful (if limited) tool for assigning language to sensory experience.