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aftertastes's Usage Examples:

The aftertastes of different foods and beverages can vary by intensity and over time.

Foods that have distinct aftertastes are distinguished by their temporal profiles, or how long their tastes are perceived during and after consumption.

to be more enjoyable compared to dark chocolate which upholds bitter aftertastes.

This suggests that GIV3727 inhibits the normal functions of the bitter taste receptors because saccharin and acesulfame-K's bitter aftertastes were not observed.

Foods that have lingering aftertastes typically have long sensation durations.

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 flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese.

Foods with distinct aftertastesArtificial sweetenersLow-calorie artificial sweeteners like saccharin and acesulfame-K are known for their bitter aftertastes.

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.

aspartame report a sweet aftertaste as well as bitter and off-flavor aftertastes.

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.

Many mangoes are initially sweet, but are undone by aftertastes which can be harsh, rank, chalky or chemical (thanks to the turpentine.