Food Science Glossary
| Term | Definition |
|---|---|
| Tannin |
A compound that causes a dry sensation in the mouth when wine, tea, chocolate or fruits are consumed. Can also act as an antioxidant |
| Taste |
One of the basic senses. Food is detected in the mouth by receptors in the tongue. The five tastes are sweet, bitter, sour, salty and umami |
| Taste panel |
A group of people having a joint duty to taste and/or evaluate a food or beverage product |
| Tempering |
A process used to give chocolate a glossy appearance, 'melt in the mouth’ sensation and prevent chocolate bloom |
| Texture profile analysis |
Instrumental test to determine the textural properties of a food |
| Thickener |
A substance that increases the viscosity of a liquid |
| Trans fat |
A type of unsaturated fat, found in margarine and spreads, not commonly occurring in nature |
| Triacylglycerol |
A molecule made up of a glycerol backbone with three fatty acid groups attached. A component of fats and oils. Abbreviated to TAG |
| Triglyceride |
The main component of natural fats and oils formed of a glycerol molecule and three fatty acid groups |
| Tuber |
A thick, underground part of a stem e.g potatoes, cassava |