What Makes a Great Almond Milk?
A high quality original almond milk should have an off-white color and not be grey. It should have some visible thickness so as not to appear watery. There may be some visible particulates. The aroma and flavor profiles should lead with an almond note. While there may be some starch notes (including grains, white flour, cereal, soy notes) and vanilla notes present, their intensities should remain below the almond. There may also be some toasty notes present to add to the natural almond character. Sweet should be the leading taste intensity, followed by salt. If sour and/or bitter are present, they should remain low. The almond milk should have some mouth weight and not be watery. There may be some chalkiness and some astringency – but not be drying in the mouth. Finally, there should be some mouth coating. **For the vanilla almond milk there two small changes to the Quality Definition: The aroma and flavor profiles should lead with a balance of almond and vanilla notes. While there may be some starch notes (including grains, white flour, cereal, soy notes) their intensities should remain below the almond and vanilla note intensities. • Sweet should be the leading taste intensity, but should remain below moderate so as not to be cloying.
The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
The combined aromas and flavors of a particular food or ingredient. The character of a food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Example: Mole sauce has several ingredients that blend to give the sauce a complex character. Granulated sugar has a very simple character.
One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.
One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.
One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.
One of the basic tastes; often considered harsh and unpleasant in abundance, but a key basic taste for foods like coffee and dark chocolate. Example: Unripened fruit, aspirin and coffee all have bitter components.
The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.
Disgust or sicken (someone) with an excess of sweetness, richness, or sentiment.