Search results
Results from the WOW.Com Content Network
The process of acquiring a taste can involve developmental maturation, genetics (of both taste sensitivity and personality), family example, and biochemical reward properties of foods. Infants are born preferring sweet foods and rejecting sour and bitter tastes, and they develop a preference for salt at approximately 4 months. However ...
A crystal of the astringent alum The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.. An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues.
A flavoring is a volatile additive that improves the taste or smell of food. They work primarily via the sense of smell. In legislation, substances that exclusively have a sweet, sour or salty taste are not considered flavorings. These usually include flavor enhancers, sweeteners, acidulants and salt substitutes.
The flower has a sweet, honey-like taste and is often used to decorate desserts and cocktails, [16] sometimes frozen in ice cubes. [17] Vegetable use of borage is common in Germany, in the Spanish regions of Aragón and Navarre, on the Greek island of Crete, and in the northern Italian region of Liguria.
Flavors (programming language), an early object-oriented extension to Lisp Flavour (particle physics), a quantum number of elementary particles related to their weak interactions
Ageusia (from negative prefix a-and Ancient Greek γεῦσις geûsis 'taste') is the loss of taste functions of the tongue, particularly the inability to detect sweetness, sourness, bitterness, saltiness, and umami (meaning 'savory taste'). It is sometimes confused with anosmia – a loss of the sense of smell.
Tenderness: The opposite of hardness; ease of chewing; Uniformity: The degree to which the sample is even throughout or the homogeneity of the sample; Uniformity of bite: The evenness of force throughout the bite; Uniformity of chew: The degree to which the chewing characteristics of the product are even throughout mastication
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.