Congratulations to the 11th Winners!

ONE OF THE WORLD PREMIUM AWARDS

Entries for the 11th A.A. Taste Awards are now open!

PRESTIGE

A Pure Thought Of Taste

  
Congratulations to the 10th Winners!
A.A. Taste Awards expects to commend excellent products in each field and enhance their positive influence.

Evaluation Criteria

The value of the product is based on how well it performs.
It’s all about the good taste in life…

Appearance

The most important attribute of any food’s appearance is its color, especially when it is directly associated with other food-quality attributes, for example the changes that take place during the ripening of fruit or the loss of color quality as food spoils or becomes stale.

In food processing and cooking, color serves as a cue for the doneness of foods and is correlated with changes in aroma and flavor. For other foods, color or lightness is important for identification and grading, such as the lightness of canned tuna fish. Scientific studies have also shown that the color of the product affects our perception of other attributes, such as aroma, taste, and flavor

Of course, in addition to food, the appearance of products and the types of appliances are also what we focus on. Compotation, design, aesthetics, and function are important parts of forming a better life

Color

The visual quality of food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food.

Color has been one of the important factors in food quality measurement. Synthetic or artificial colors, i.e., coloring agents that are not identical to those found in nature and have been obtained by chemical synthesis, are routinely added to products to impart desirable sensory characteristics. The quality of some food is estimated by its external or internal color. For example, the ripeness of fruit can be judged by the external color. This kind of color evaluation can be performed by human visual perception. The color measurement by human perception can vary per person and by environment — like the lighting condition in a place.

Color plays an essential role in every appearance and acceptability, especially for daily necessities and foods. Color can change a person’s perception of such objects; for example, red is passion, green is peace, yellow is a warning, blue is melancholy, etc.

Therefore, color is one of the important keys to this award.

Aroma / Odor

As far as food and beverages are concerned, aroma compounds are volatile — they are perceived primarily with the nose, while taste receptors in the mouth are impacted when the food is chewed or the beverage is drunk.

The aroma of food has several functions. Not only does it convey the essential character of the food and provide variety to what we consume, stimulating the appetite and providing an emotional link to past experiences, but it also alerts us to rancid and unsafe food. The compounds that are responsible for aroma are the highly volatile, low molecular weight compounds that are present in foods at low levels.

Not only cooking but also processing (such as fermentation) and aging are responsible for the evolution of food aroma. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continuous development of analytical methods.

Taste

Taste can be used to determine whether a noticeable change has occurred in a food’s appearance, flavor, or texture as a result of storage, a change in processing methods, or the alteration of an ingredient.

Analysis of the flavor of foods and beverages is used to find out how different people react to sets of products. It can also be used to learn more about products by using groups of people as a type of measuring instrument.

It is the measurement of product flavor that is most often practiced in production sites making soft drinks, beer, cider, etc. On the other hand, the analysis of how different people react to different products is the domain of consumer research, which is usually carried out in the marketplace. In both cases testing is carried out “blind” with the assessors not having any knowledge of the identity of the samples they are being asked to evaluate. Such blind taste tests are the cornerstone of sensory analysis.

Mouthfeel / Texture

The dimension of the texture of a food includes attributes such as initial bite, chew, crispness, cohesiveness, mouthfeel, and graininess that can be felt while the food is in the mouth. It is one of the five dimensions to evaluate food.

Mouthfeel is primarily about the rheological properties of foods as they are being eaten. Tactile perceptions as a result of pressure and contact in the mouth are informed by size and form, as well as by the first textural impressions, such as juicy, creamy, oily, fluid, viscous, sticky, or dry, powdery, sandy, or grainy.

The sensation of texture from the first bite of a particular food, as opposed to the sensation while it is being chewed. The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness.

The texture is experienced while the product is being eaten. The tactility, texture and feel when eating the product are also the first impression of the overall consumption.

Composition

Food composition is the determination of what is in the foods we eat and is the critical bridge between nutrition, health promotion, disease prevention, and food production.

A measurement of the solidity and durability of a food or ingredient when eaten, prepared or transported. The combined aromas and flavors of a particular food or ingredient. The character of food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Sometimes used as a synonym for “attribute”, composition refers to a distinctive quality of a food or ingredient.

Food composition is an integral component for evaluating and planning nutrient intakes. Without information on the nutrient content of foods, it is impossible to convert dietary intake data, based on foods consumed, into nutrient intake data.

As far as product components are concerned, whether the original materials used are environmentally friendly, implemented according to the UN SDGs, promote social progress, and assume social responsibilities are all crucial details. The composition of the product determines the appearance and performance of the product. Only by having an outstanding appearance and particular inside can the value of a product be brought out.

Pure

All additives are thoroughly assessed for safety before they are permitted for use, and they are only permitted to be used in a limited range of products and in certain amounts. These amounts are based on the Acceptable Daily Intake (ADI) calculated by the European Food Safety Authority (EFSA) from the results of safety tests. The ADI represents the amount that can be ingested daily over a lifetime without appreciable health risks. Approved additives are given a number and some are also awarded an “E”. An E shows the additive has been accepted as safe for use within the European Union. Even when an additive has been approved, regular repeat testing is required to maintain its status as “approved”. Food labels give information about most additives present in the list of ingredients so that consumers can make informed choices. Many food additives are chemicals that exist in nature such as the antioxidants ascorbic acid (vitamin C) and citric acid found in citrus fruits.

We encourage the social ethos of becoming original and pure, whether it is food, beverages or any other products. For any evaluation, if the product or dish already has a clean concept, it will definitely score extra points. Although the idea is not necessary, it must be a future trend.

Of course, if you have been certified with a clean label for the product or dish, it will definitely attract more attention no matter the related evaluation.

Overall

For food and beverages, what separates great cooking from mediocre cooking is the attention to detail. Culinary detail becomes apparent in how flavors are artfully layered, not only in how inventive it is but also in its conceptual clarity. In addition, the best ingredients give you the best taste — the flawless combination of ingredients makes the whole meal more perfect.

On the other hand, if you do too much or too little you will lose the “real” taste. There are conceptually interesting dishes that sometimes don’t taste right because a “link” is missing.

Regardless of the presentation to the five senses, the most important thing in the overall sensory experience of vision, touch, smell, and taste is their “coordination”. Once the balance is broken, all the “links” will disappear. Good products and dishes get everything just right, not too much or too little. This is the most difficult key point of this indicator.

**AA TASTY**

Nowadays, consumers care more about the naturalness of food. AA TASTY is a representative label, it’s a unique quality evaluation that can provide consumers with a safer choice among the many products to purchase.
AA Tasty’s evaluation is focused on good taste and overall performance. The selection criteria of the award are comprehensive and include the suggestions of specialists from various fields, such as chefs, columnists, reporters, nutritionists, doctors, professors, etc.
Because the A.A. Taste Awards have a comprehensive evaluation rank and content, it will be more pluralistic than other single-evaluated awards.
Undoubtedly, if the product has an anti-additive mindset, it will have particular advantages.
The A.A. Taste Awards are an incentive to excellence calling for a more conscious food system.
**read more**

-Fermented Alcoholic Beverage

All alcoholic beverages begin with the fermentation of a liquid food product containing sugar. Fermentation is the action of yeast acting upon sugar in a solution, which breaks down the sugar into carbon dioxide and alcohol. The CO2 escapes into the air, and the alcohol, a liquid, remains behind in the original liquid, which thus becomes a fermented beverage. Beers and wines are fermented beverages. Beer and ale are made from fermented grains. Wines are made from fermented grapes and other fruits.

What to Evaluate

Evaluation by Sight: Straight Angle View, Side View, Tilted View and Swirl
Evaluation by Smell: Fruit, Flowers, Leaves, Herbs, Spices & Vegetables Aromas, Wine Barrel Aromas and Secondary Aromas
Evaluation by Taste: Balanced, Harmonious, Complex and Complete

-Distilled Alcoholic Beverages / Spirits

While the definition of a liquor differentiates it as “distilled rather than fermented”, every distilled spirit begins with the fermentation of a base ingredient. The production of distilled spirits is based upon fermentation, the natural process of the decomposition of organic materials containing carbohydrates. The diluted wine with the alcohol content removed is more mellow, and has a stamina and strong aftertaste. The heated wine made by distilling the brewed wine has a low boiling point of fermentation, which is only about 78 degrees Celsius. Brandy, whisky, vodka, agave, rum, grain alcohol, etc., are all common distilled spirits.

What to Evaluate

Bouquet & Aroma: Malt, Hops, etc.
Appearance: Color, Clarity and Head Retention
Body: Mouthfeel, Light and Heavy
Overall Impression: Balance and General Opinion

-Compounded Alcoholic Beverages / Compounded Spirits

A liqueur is a sweet alcoholic beverage, often flavored with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. This refers to the dissolving of the flavorings used to make the liqueur. Liqueurs are not usually aged for long periods, but they may have resting periods during their production to allow the flavors to blend. Compound beverages are actually a mixed type of beverage made by blending the extracted flavors, sweetness and color from different plants, fruits, herbs and nuts, etc. The technology is the same as distillation, but flavors are also added by the steeping, maceration or percolation method.

What to Evaluate