Sensory Analysis - Articles and news items
Issue 3 2016 • 20 June 2016 • Michael Bryanton, Research and Development Chef, Canada’s Smartest Kitchen, The Culinary Institute of Canada
There are a number of sensory methods to determine with statistical relevance whether or not consumers will notice a difference between a current formulation and a new one. Each sensory method has advantages and disadvantages, including the sensitivity of the method, which determines the number of judges necessary, and the number of samples necessary to perform the test…
In this supplement: Sensory and analytical relationships in cocoa-based products; improving the sensory characteristics of whole wheat pasta; developing ASTM standards for sensory evaluation; and a preview of the 11th Pangborn Sensory Science Symposium…
The ‘Sense-Award’ scoring system: Objective adjudication for a multi category food awards competition
Issue 2 2011 • 13 May 2011 • Maurice G. O’Sullivan, Mary P. O’Sullivan and Joseph P. Kerry, Food Packaging Group, School of Food and Nutritional Sciences, University College Cork and Derek V. Byrne, Department of Food Science, Sensory Science, University of Copenhagen
Increasingly, food preference has become based on the mantra ‘we taste therefore we eat’, with consumers consistently seeking quality information across the product spectrum1. Thus, the use of ranking indications from food awards has become important to a product’s impact in the marketplace, particularly artisanal foods2. However, do these awards in sensory terms designate objective assessment? The Blas na hÉireann Irish National Food Awards have been held for the last three years on the first weekend of October in Dingle County Kerry as an integral part of the annual Dingle Food and Drink Festival. Upwards of eight hundred products have been submitted to the awards competition each year and scored from approximately 200 companies across over 27 categories.
Issue 2 2010 • 12 May 2010 • Renate Thieme and Steve Ladbrook, MICRO-PLUS GmbH
The digestarom poultry concept has been proven worldwide to advantageously influence the performance parameters and, therefore, the profitability of chicken meat production. Small scale institute evaluations have demonstrated improvements to carcass composition and this information is available. It was this latter finding that led to professional taste panel studies on the sensory quality of chicken meat.
Issue 2 2010 • 12 May 2010 • Johanneke Busch, Gerda Feunekes, Beatrijs Hauer and Wilma den Hoed, Unilever R&D Vlaardingen
In recent years, scientific studies have shown that salt intake can cause high blood pressure and associated heart diseases. Conversely, there is clear evidence that significant reductions of salt intake lead to large reductions in blood pressure, heart diseases and strokes1. Other important risk factors for these cardiovascular diseases are body weight, exercise, alcohol intake, smoking and high cholesterol. However, lowering salt intake has become a high priority issue of the WHO (World Health Organisation), with a recommended daily intake of five grams of salt (NaCl) per day (two grams of sodium (Na+))2, whereas current typical daily intakes are 8-12 grams of salt.
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