Which sensory trait of a product is detected when its volatiles enter the nasal passage and are perceived by the olfactory system?
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"Flavor" is a combination of both taste (tongue) and odour (nose). This is why food tastes "bland" when you have a cold and your nasal passages are blocked.
Sensory qualities of food are picked up through different senses. Taste comes from non-volatile chemicals dissolving in saliva and reacting with receptors on the tongue, while a completely separate pathway exists for volatile compounds that rise up into the nasal passage and are picked up by the olfactory receptors there. This second pathway, activated purely by volatile compounds reaching the nose, is what we call odour or aroma.