Dirty tubes can lend the ice cream unpleasant off-notes and aftertastes.
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Some leave strange aftertastes, while others feel dry in your throat as you drink it.
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They have clear aftertastes and are unlike anything I've tasted in tea shops throughout Taiwan.
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These wines are an ode to precision, pleasure, and contradiction, leaving behind sumptuous aftertastes tinged with sarcasm.
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Rather, she is a professional food designer — skilled in building flavors and textures, versed in arcana like the aftertastes of alternative sweeteners and the umami of dried yeasts.
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LONDON (Reuters) - The British government's planned levy on sugary soft drinks means more business for suppliers of specialty ingredients that boost sweetness without adding calories and can mask aftertastes or add texture.
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To design a machine to do this Sajith Wimalaratne and his colleagues at the firm had first to get past the arch language of connoisseurs: "raspberry notes", "elderflower aftertastes", "prune flourishes" and so on.
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The ability to inhibit activation of the bitter taste receptors can have far-reaching effects if the bitter aftertastes of not only these two artificial sweeteners but also other foods, beverages, and even pharmaceuticals can be minimized.
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Aftertastes arise after food has been swallowed. An aftertaste can differ from the food it follows. Medicines and tablets may also have a lingering aftertaste, as they can contain certain artificial flavor compounds, such as aspartame (artificial sweetener).
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Low-calorie artificial sweeteners like saccharin and acesulfame-K are known for their bitter aftertastes. Recently, GIV3727 (4-(2,2,3-trimethylcyclopentyl) butanoic acid), a chemical that blocks saccharin and acesulfame-K activation of multiple bitter taste receptors has been developed. In the study, the addition of the bitter taste receptor antagonist GIV3727 to the saccharin and acesulfame-K solutions resulted in significantly lower taste intensity ratings when compared to the solutions that were not treated with GIV3727. This suggests that GIV3727 inhibits the normal functions of the bitter taste receptors because saccharin and acesulfame-K's bitter aftertastes were not observed.
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Characteristics of a food's aftertaste are quality, intensity, and duration. Quality describes the actual taste of a food and intensity conveys the magnitude of that taste. Duration describes how long a food's aftertaste sensation lasts. Foods that have lingering aftertastes typically have long sensation durations.
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Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen. Gubbeen Cheese has been produced since 1979 by Tom and Giana Ferguson at the Gubbeen Farm in Schull, County Cork.
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Descriptive analyses of solutions containing aspartame report a sweet aftertaste as well as bitter and off-flavor aftertastes. In products such as powdered beverages, the amine in aspartame can undergo a Maillard reaction with the aldehyde groups present in certain aroma compounds. The ensuing loss of both flavor and sweetness can be prevented by protecting the aldehyde as an acetal.
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As a group, sugar alcohols are not as sweet as sucrose, and they have slightly less food energy than sucrose. Their flavor is similar to sucrose, and they can be used to mask the unpleasant aftertastes of some high-intensity sweeteners. Sugar alcohols are not metabolized by oral bacteria, and so they do not contribute to tooth decay. They do not brown or caramelize when heated.
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There are two factors that contribute to the addictive nature of chocolate. The first is its sugar and fat contents, and the second is its pharmacological ingredients. The additives of sugar and fat in both milk chocolate and white chocolate trigger sweet taste receptors which releases dopamine and entice consumption to be repeated. This experience is seen to be more enjoyable compared to dark chocolate which upholds bitter aftertastes.
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In the context of aftertaste, the combination of both receptor-dependent and receptor-independent processes have been proposed to explain the signal transduction mechanisms for foods with distinct aftertastes, particularly those that are bitter. The receptor-dependent process is the same as what was described above. However, the receptor-independent process involves the diffusion of bitter, amphiphilic chemicals like quinine across the taste receptor cell membranes. Once inside the taste receptor cell, these compounds have been observed to activate intracellular G-proteins and other proteins that are involved in signaling pathways routed to the brain.
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Foods that have distinct aftertastes are distinguished by their temporal profiles, or how long their tastes are perceived during and after consumption. A sample testing procedure to measure a food's temporal profile would entail first recording the time of onset for initial taste perception when the food is consumed, and then recording the time at which there is no longer any perceived taste. The difference between these two values yields the total time of taste perception. Match this with intensity assessments over the same time interval and a representation of the food's taste intensity over time can be obtained.
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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 of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste (and aftertaste) signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.
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It is available only during the months of May and June and each mango could grow up to 800 grams in weight. It is prized by connoisseurs for its unique taste and it has been considered as the 'King of Mangoes'. Many mangoes are initially sweet, but are undone by aftertastes which can be harsh, rank, chalky or chemical (thanks to the turpentine that some varieties naturally contain) - unlike Alphonsos, with their aroma and incredibly rich smoothness of its aftertaste. The Imam Pasand's aftertaste is quite different, with hints of coconut and lime, a brightly spicy-sour Thai curry to the suave Mughlai curry richness of Alphonsos.
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