Answer to Question 1
The temporary reduction of the sense of taste associated with excessive taste stimulation. This may occur when a taste panelist tastes multiple similar foods and can no longer distinguish taste differences on a temporary basis.
Answer to Question 2
Subjective testing methods Evaluation based on sensory characteristics of selected individuals.
Analytical tests Discriminative or difference testing and descriptive testing.
Affective tests
Objective methods Measures food characteristics quantitatively usually chemical and physical testing. Hunter colorimeter or spectrophotometer, electric nose, viscometers, Warner Bratzler shear press, line spread test, percent sag test, refractometer, gas or high pressure liquid chromatography, and pH meter.
Changes that occur during an action potential.
Mutualisms, such as those that occur among plants and pollinators, generally involve large numbers o
A taste bud
Taste buds of the tongue
Taste Receptors
Taste Test