In the former case, it is well known that the entertainer provides what fare he pleases; and though this should be very indifferent, and utterly disagreeable to the taste of
his company, they must not find any fault; nay, on the contrary, good breeding forces them outwardly to approve and to commend whatever is set before them.
With this nation of artists in emotion, the taste of
the tea is a thing of lesser importance; it is the aroma which remains and delights.
"It is surprising that we know so little about how taste is affected by obesity, given that the taste of
food is a big factor in determining what we choose to eat," said Patricia Di Lorenzo, professor of psychology, Binghamton University.
BECAUSE OF THE INHERENTLY bitter taste of
many active pharmaceutical ingredients (APIs), developers of oral dosage forms use taste-masking technologies and/or flavoring excipients to create products that are well received by patients and consumers.
We generally surmise that umami, the taste of
L-glutamate and a few other L-amino acids, reflects food's protein content.
In thinking about taste of
this sort, I was reminded of William Wordsworth's poem "I wandered lonely as a cloud." In it, the poet describes walking aimlessly outdoors, then," all at once," finding himself confronted by a field of daffodils.
Children generally think they will not like the taste of
a medication simply because--it's medicine!
We are left with just the bitter taste of
the orange juice.
The unique taste of
every food is made up of some combination of salt, sweet, sour, bitter or savory, just as you can make any color of paint by mixing together bits of red, yellow and blue.
Scientists have thought that the taste of
carbonated beverages emerges from the physical bursting of bubbles on the tongue, says study coauthor Charles Zuker, a neuroscientist at Columbia University who did the work while at the University of California, San Diego.
Taste: This lasagna had the rich, pleasing taste of
fresh tomatoes, but the pasta was a bit tough.
"Often de scribed as savory, rich, meaty, mouth-filling or brothy, it's the major reason people like the taste of
vine-ripened tomatoes, Parmesan cheese, mushrooms, oysters, braised meats, Asian fish sauce, ketchup and MSG, among other umami-loaded foods and seasonings."
A Taste Of
Nostalgia: Tales And Recipes To Nourish Body And Soul, collectively authored by Rabbi Abraham J.
The findings, in conjunction with previous work on sweet, bitter, and umami (savory) taste, suggest that people differ in how they perceive the taste of
foods; these differences are determined in part by their taste genes.