In terms of taste, which attribute is likely to be more pronounced: a fault or a taint?

A fault in a product refers to a significant flaw that arises during the production process, leading to an unfavorable taste that is often easily identifiable. When considering taste attributes, a fault typically presents a more distinct and negative flavor profile that can overshadow pleasant characteristics. For instance, it might result in off-flavors due to issues like oxidation or contamination, which can be pronounced enough to change the overall sensory experience dramatically.

On the other hand, a taint usually indicates a more subtle alteration of flavors that may not be as easily detectable. Taints arise from external sources, such as the storage environment or packaging materials, and they may affect taste but do so in a way that is less prominent than the flaws caused by a fault. Therefore, while both attributes can impact the sensory experience, faults are generally recognized as having a stronger and more immediate effect on taste.