EMERGING TECHNOLOGIES IN FOOD SCIENCE
BIOTECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Acidic or bitter
|
|
Umami
|
|
|
Aroma
|
|
|
Synthetic
|
|
|
Astringent
|
Explanation:
Detailed explanation-1: -The astringent taste is a pungent, tingly, and drying sensation that some people find unpleasant. The astringency you experience when having foods like persimmons or green tea may be due to plant compounds in these foods that bind with proteins in your saliva. This reduces the natural lubrification of your mouth.
Detailed explanation-2: -An astringent is a substance that shrinks tissues. Some common examples in skin care include alcohol and witch hazel.
Detailed explanation-3: -Astringency in Wine is Different than Acidity All in all, think of astringency as being related to your sense of feeling, while acidity is associated with the sense of taste.
There is 1 question to complete.