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Dysgeusia, also known as parageusia, is a distortion of the sense of taste. Dysgeusia is also often associated with ageusia, which is the complete lack of taste, and hypogeusia, which is a decrease in taste sensitivity. [1] An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom.
Taste-based discrimination is an economic model of labor market discrimination which argues that employers' prejudice or dislikes in an organisational culture rooted in prohibited grounds can have negative results in hiring minority workers, meaning that they can be said to have a taste for discrimination. The model further posits that ...
Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf-life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume.
Almond milk can come in many different forms that can affect the taste, consistency, and shelf life. Homemade almond milk expires the fastest, thanks to the lack of additives, pasteurization, and ...
Famous for its roast beef sandwiches of all varieties, Arby's sends out its tasty homing signals to meat lovers everywhere. The chain's tagline "We have the meats" is self-explanatory!
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
1. Chocolate Fondue. Think of that fondue fountain at the buffet as Willy Wonka's sacred chocolate waterfall and river. The chocolate must go untouched by human hands, or it will be ruined.
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. [1] The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out.