Digestifs are mainly alcoholic beverages served after a meal.
Aperitifs are also alcoholic beverages served before any meal.
The main purpose of digestifs is to help in digestion. They are usually sweet tasting beverages with a higher alcohol percentage.
The main purpose of aperitifs are to promote appetite, that’s why they are generally very dry in nature rather than being sweet.
Common choices of digestifs are brandy, fortified wines like sweet sherry, sweet liqueurs such as fernet, distilled liqueurs, herbal liqueurs, liquor cocktails etc.
Classic examples of aperitifs are dry white wine, dry vermouth, champagne, gin, pastis,
rak?, fino, dry sherry etc.
Pungency is the form of a strong, sharp taste and smell that is often so robust that it becomes unpleasant. Pungency is the technical term used by researchers to describe the characteristic of food commonly referred to as hotness and spiciness, which is found in certain foods, for example, chili peppers, mustard, strongly flavoured tomatoes etc. The secondary metabolite capsaicin found in chili peppers is highly pungent in its pure form (Srinivasan, 2016).
Amerine, M. A., Pangborn, R. M., & Roessler, E. B. (2013). Principles of sensory evaluation of food. California: Elsevier.
Davidson, A. (2014). The Oxford companion to food. New York: Oxford University Press.
Fleming, A. (2013). Umami: Why the Fifth Taste Is So Important. The Guardian.
García-Segovia, P., Harrington, R. J., & Seo, H. S. (2015). Influences of table setting and eating location on food acceptance and intake. Food Quality and Preference, 39, 1-7.
Harrington, R. J., & Seo, H. S. (2015). The Impact of Liking of Wine and Food Items on Perceptions of Wine–Food Pairing. Journal of Foodservice Business Research, 18(5), 489-501.
Koone, R., Harrington, R. J., Gozzi, M., & McCarthy, M. (2014). The role of acidity, sweetness, tannin and consumer knowledge on wine and food match perceptions. Journal of wine research, 25(3), 158-174.
Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). ssessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2(1), 24.
Soares, S., Brandão, E., Mateus, N., & De Freitas, V. (2017). Sensorial properties of red wine polyphenols: astringency and bitterness. Critical reviews in food science and nutrition, 57(5), 937-948.
Srinivasan, K. (2016). Biological activities of red pepper (Capsicum annuum) and its pungent principle capsaicin: a review. Critical reviews in food science and nutrition, 56(9), 1488-1500.
Zellner, D. A., Loss, C. R., Zearfoss, J., & Remolina, S. (2014). It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77, 31-35.
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