News & Events
The oak cork and the wine bottle are breaking up
The anticipation created by the popping cork of a fine vintage, perhaps the treasure of one’s cellar, turns into sour disappointment seven times for every hundred bottles sold of the same batch (Álvarez-Rodríguez and others 2002). The wine in question presents a mouldy...Read More
Aspects of perception of tenderness of beef
This study evaluated temporal differences amongst panelists in perception of juiciness and tenderness of meat. Use of Principal Component Analysis (PCA) to produce curves based on PC scores over time provided more information about the samples and perception variability than simple averaging...Read More
Contrast Effects in Sensory Acceptability Testing
This study demonstrates that even fully balanced designs do not entirely prevent a contrast effect from occurring and causing a significance bias in judgments of food acceptability.
Acceptance testing often involves two or more product flavour variants being...Read More