The investigators are conducting a study to better understand how the average consumer differentiates between bitter and astringent sensations, both of which are typically unpleasant sensations characteristic of some healthy foods. Astringency is the dry/rough sensation elicited by foods such as green bananas and some wines. Although trained scientists can differentiate between these stimuli, untrained participants rate them similarly, despite their differences. This confusion has created additional barriers in understanding the mechanism of astringent perception, which is currently debated. Understanding how to design experiments where untrained participants can clearly evaluate both sensations will lay the foundation to better understand astringency.

One mechanism that is believed to contribute to astringency is the interaction of astringent stimuli with salivary proteins. Interestingly, the salivary protein profile may be influenced by consumption of fruits and vegetables. Therefore, the investigators will evaluate how bitter and astringent perceptions differ among high and low consumers of fruits and vegetables by collecting saliva following exposure to the stimuli. This knowledge will inform approaches to increase the appeal of healthy food.

Inclusion Criteria:

• BMI > 18

Exclusion Criteria:

• issues with taste, smell, swallowing, choking, or salivation
• trying to gain or lose weight

• Not underweight (BMI > 18 kg/m^2)
• Not be trying to gain or lose weight
• Males and females 18-45
• No known issues with taste, smell, swallowing, choking, or salivation