A sensory perception that is often described as tart is sour . A sensory perception that is often described as a rough, dry, chalky mouthfeel is astringency .

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The prompt presents two sensory perceptions and matches them to descriptors. In this case, the two targets are given as the correct selections: sour and astringency.
First, consider sour: when a sensory perception is described as tart, it almost always corresponds to the sour taste category, which is driven by acids. This association is widely taught in taste science and food science, where sour/tart notes signal acidity in fruits, fermented products, and certain drinks.
Next, examine astringency: a rough, dry, chalky mouthfeel is characteristic of astringency. Astringency arises from the way tannins and other polyphenols interact with saliva and mucosal proteins, producing that drying, puckering sensation rather than a taste per se. This texture-based descriptor is a well-known aspect of sensory analysis for wines, teas, and some over‑the‑counter products.
Because the question pairs tart with sour and the rough, dry mouthfeel with astringency, the two selections align with standard sensory terminology. If there were alternative options, they would likely relate to other taste categories (sweet, salty, bitter) or other textural sensations (creamy, gritty), which do not correspond to tart or to the dry, chalky mouthfeel described here.
In summary, sour is the conventional label for tart sensations, and astringency is the conventional label for a rough, dry, chalky mouthfeel; together they correctly map to the given descriptions.

VEN 003 001 SQ 2025 Pre-Class Quiz: May 13

A sensory perception that is often described as tart is sour . A sensory perception that is often described as a rough, dry, chalky mouthfeel is astringency .

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