FOOD PRODUCT DEVELOPMENT
SENSORY EVALUATION AND TESTING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
The ability of a substance to draw up muscles in the mouth
|
|
|
The ability of a substance to cause a sweet taste in the mouth
|
|
|
The ability of a substance to cause a dry sensation in the mouth
|
|
|
The ability of a substance to cause a numbing sensation in the mouth
|
Detailed explanation-1: -Astringency is a sensory attribute that is described as a drying-out, roughening, and puckery sensation felt in the mouth. Foods that are often astringent include red wine, green and black teas, soy-based foods, and certain fruits, especially when they’re not yet ripe.
Detailed explanation-2: -The combined effect of taste and aroma. The ability of a substance to draw up the muscles of the mouth, Tea is an astringent food.
Detailed explanation-3: -Astringency is caused by tannins, which are naturally occurring in tea, coffee, red wine, and some types of fruit and herbs. Black teas are typically higher in tannins than other tea types and are thus more astringent. Green teas and other tea types can also be astringent.
Detailed explanation-4: -Nowadays, astringency is excluded from the widely accepted 5 basic taste modalities: salty, sour, umami, sweet, and bitter.
Detailed explanation-5: -Currently, sensory analysis is one of the most used methods to evaluate astringency. The sensory analysis uses the human senses, i.e., vision, smell, touch, taste, and hearing, to assess the attributes of a product and measure human responses to foods [85].