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...зрительная деталь, расврывающая концецию аромата

Объяснение ниже, процитировано отсюда
http://www.monkeydish.com/20-minute-university/buffets-101-p...

“Visual flavor” is an important concept to the garde manger chef when creating a cold food display. Unlike hot foods, with their abundant aromas to entice the guest, the aroma of cold foods is less apparent, making it necessary for guests to “see” the flavors. Some techniques deepen or darken the food’s exterior; grilling, roasting and smoking are a few examples. With these cooking methods, it is also relevant for the guests to be able to see the seasonings used on the food, i.e., specks of seasonings and herbs or the shine of oil from a dressing. Other techniques introduce new elements, such as coatings or wrappers; pan frying and deep-frying are two such techniques. For an interesting selection throughout the menu, introduce a number of different techniques for a variety of flavors, colors and textures.