FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Caproic and caprylic fatty acid ethyl esters
|
|
|
Carotenoids
|
|
|
Trans 2-hexenal
|
|
|
Polyphenols
|
Detailed explanation-1: -These substances are also the main factors that contribute to the bitter and astringent taste of tea. Tea polyphenols are the general term for polyhydroxyphenol derivatives, and the main flavors of these compounds are bitter and astringent.
Detailed explanation-2: -SENSORY PROPERTIES OF POLYPHENOLS In beverages such as tea, cider, and red wine, as well as in several types of fruits, nuts, and chocolate, the taste of bitterness and the tactile sensation of astringency are elicited primarily by the flavonoid phenols, including flavanols and flavonols.
Detailed explanation-3: -What contributes to tea’s bitterness? Tannin of course. Tannin are present in tea and contribute to the bitter taste. But tannin is an important part of the taste component and gives tea its, well-tea flavor.