HORTICULTURE SCIENCE
FLORICULTURE
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Elements of design
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Materials/preferences
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Principles of design
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Taste/techniques
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Detailed explanation-1: -Abstract. Background: There are five common, independent measures used to characterize taste function in humans: detection and recognition thresholds (DT and RT), suprathreshold intensity ratings of prototypical tastants, propylthiouracil (PROP) bitterness intensity, and fungiform papillae (FP) number.
Detailed explanation-2: -The commonly used industrial techniques/methods of taste-masking include organoleptic methods, polymer coating, hot-melt extrusion, microencapsulation, complexation, and spray-drying. This is the simplest and most convenient method of taste-masking.
Detailed explanation-3: -There are five universally accepted basic tastes that stimulate and are perceived by our taste buds: sweet, salty, sour, bitter and umami.