• Wine tasting

    Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodo...

  • Umami

    Umami or savory taste is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami t...

  • Tongue map

    The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is ill...

  • Tea tasting

    Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing proces...

  • Tasting room

    A tasting room is a part of a winery or brewery, typically located on the premises of the winery or brewerys production facilities, at which guests may sampl...

  • Tastes like chicken

    Tastes like chicken is a declaration used when trying to describe the flavor of an unusual food. The expression has been used so often in popular culture tha...

  • Taste receptor

    A taste receptor is a type of receptor which facilitates the sensation of taste. These receptors are of four types. When food or other substances enter the m...

  • Sweetness

    Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in exces...

  • Pungency

    Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant. Pungency is the technical term used by sci...

  • Monell Chemical Senses Center

    The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in P...

  • Kafbikh

    KafBikh or KafBeex in Persianis a kind of traditional sweet in Khorasan in Iran specially in the city of Gonabad. In part of Iran there are some special clas...

  • Degustation

    Degustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Degustati...

  • Crunchiness

    Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy...

  • Coffee cupping

    Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informa...

  • Chewiness

    Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel,...

  • Astringent

    An astringent is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Calamine lotion...

  • Aftertaste

    Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes ...

  • Acquired taste

    An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innat...

  • Taste

    The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception produced or s...

Taste

The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception produced or s...

Acquired taste

An acquired taste is an appreciation for something unlikely to be enjoyed by a person who has not had substantial exposure to it. It is the opposite of innat...

Aftertaste

Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes ...

Astringent

An astringent is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Calamine lotion...

Astringent (taste)

Astringent is a taste that puckers the mouth, numbs the tongue, and constricts the throat. This taste is caused by astringents such as tannins. The astringen...

BitterDB

Basic taste qualities like sour, salty, sweet, bitter and umami serve specific functions in identifying food components found in the diet of humans and anima...

Blind wine tasting

Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines identities. The blind approach is routine...

Bliss point (food)

In the formulation of food products, the bliss point is the amount of an ingredient such as salt, sugar, or fat which optimizes deliciousness. Pioneering wor...

Chemesthesis

Chemesthesis is defined as the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptor...

Chewiness

Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel,...

Coffee cupping

Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informa...

Crunchiness

Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy...

Degustation

Degustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Degustati...

Dysgeusia

Dysgeusia, also known as parageusia, is a distortion of the sense of taste. Dysgeusia is also often associated with ageusia, which is the complete lack of ta...

Electrogustometry

Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current passes through the tongue a uni...

Electronic tongue

The electronic tongue is an instrument that measures and compares tastes. Chemical compounds responsible for taste are detected by human taste receptors, and...

Gustatory technology

Virtual taste refers to a taste experience generated by a digital taste simulator. Electrodes are used to simulate the taste and feel of real food in the mou...

Kafbikh

KafBikh or KafBeex in Persianis a kind of traditional sweet in Khorasan in Iran specially in the city of Gonabad. In part of Iran there are some special clas...

Monell Chemical Senses Center

The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in P...

Neurogastronomy

Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory. This interdisciplinary field is influenced by the psychology ...

Palatability

Palatability is the hedonic reward provided by foods or fluids that are agreeable to the "palate", which often varies relative to the homeostatic satisfactio...

Pungency

Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant. Pungency is the technical term used by sci...

Supertaster

A supertaster is a person who experiences the sense of taste with far greater intensity than average, with some studies showing an increased sensitivity to b...

Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in exces...

Taste confusion matrix

Taste Confusion Matrix is a method in which many compounds are tested at the same time. It is a study of human taste perception. It characterizes the quality...

Taste receptor

A taste receptor is a type of receptor which facilitates the sensation of taste. These receptors are of four types. When food or other substances enter the m...

Tastes like chicken

Tastes like chicken is a declaration used when trying to describe the flavor of an unusual food. The expression has been used so often in popular culture tha...

Tasting room

A tasting room is a part of a winery or brewery, typically located on the premises of the winery or brewerys production facilities, at which guests may sampl...

Tea tasting

Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing proces...

Tongue map

The tongue map or taste map is a common misconception that different sections of the tongue are exclusively responsible for different basic tastes. It is ill...

Umami

Umami or savory taste is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats. People taste umami t...

Warmed-over flavor

Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor...

Wine tasting

Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodo...