Aspects Considered in Describing Mouthfeel Include

question 36

Multiple Choice

Aspects considered in describing mouthfeel include:

• A) Astringency
• B) Crispness
• C) Spiciness
• D) Viscosity
• E) All of the above

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Definitions:

Reference Group

A social group that an individual uses as a standard for evaluating themselves and their own behavior.

Organizational Operations

The activities and practices involved in running a business or other organization effectively, including planning, strategy, and execution of various functions.

Mandate

An authoritative command or instruction, often given by voters to elected officials or by higher authorities to subordinates.

Commonsense Notions

Widely held beliefs or judgments that are seen as innate to human cognition without the need for detailed empirical evidence.