Bitter Blockers
Bitter blockers (also called bitterness suppressors or modulators) are ingredients used to reduce or mask bitterness in food, beverages, and pharmaceuticals. They are crucial in […]
Sensory science
Stevens’ Power Law
Stevens’ Power Law is a fundamental principle in psychophysics that describes the relationship between the magnitude of a physical stimulus and the perceived intensity of […]
Umami – The 5th Taste
Umami flavour makes for a fascinating story because of the molecular nature of this sensory sensation. For many years, it was thought to be an […]
The Role of Thiazoles in Food Flavour and Aroma
Thiazoles are a class of organic compounds containing a five-membered ring with nitrogen and sulfur atoms. These compounds play a crucial role in the development […]
The Value of Aroma Extract Dilution Analysis (AEDA)
Aroma Extract Dilution Analysis (AEDA) is a powerful sensory evaluation technique used in the field of flavor chemistry to identify and quantify odor-active compounds present […]
Sensory Testing for Cats and Dogs: Palatability and Preference Studies
The pet food industry relies on sensory testing to develop products that are not only nutritionally balanced but also palatable to cats and dogs. These […]
Value-Based Purchasing Makes Food Taste Better
Aligning product expectations with personal values improves the sensory experience and consumer acceptability of a product. It’s a tenet of Value-Based Purchasing an this article […]
The 9-Point Hedonic Scale
The 9-point hedonic scale is a widely used tool in sensory science for evaluating consumer preferences and acceptability of various products, particularly in the food […]
Making Use Of Conjoint Analysis
Conjoint analysis is a marketing research method used to figure out how people value different features of a product or service. Instead of just asking […]
The Sensory Perception Of Colour
Colour is a critical factor in consumer perception and the acceptance of food. The colour of food affects our judgement of that food. It is […]
Sensory Testing -Using It To Make Food Taste Better
Telling whether there is a difference between two products is a major exercise in sensory science. Why conduct such tests ? Changing ingredients such as […]
What Do We Know About Pea Flavour
Flavour in legumes is highly subjective but it is fair to say that most of the volatile compounds in peas (Pisum sativum) as in any […]
Bitter Masking Techniques
Bitterness is one of those taste sensations which can either make a food seem highly sophisticated or so repulsive in flavour it is uneatable. This […]
The Complexity Of Coffee Aroma
The aroma of coffee in the morning is one of the drivers that gets most of us out of bed and onto work. In fact […]
The Texture Of Food
The way a food feels in the mouth, the crunch, the munch, the bite, the swallowing has an enormous bearing on how we perceive a […]
What’s The Best Way To Cleanse The Palate After Tasting Red Wine?
Red wine drinking dries the palate and to conduct a seriously proper wine-tasting, most experts eat a dry biscuit between their sipping. That drying property […]
Quantitative Descriptive Analysis In Sensory Assessment
The analysis of sensory data is quite a straightforward process and in that armoury of assessment is Quantitative Descriptive Analysis. What follows is a short […]
Difference Testing Does Skew Marketing Choices
The introduction of a new food or beverage product, or one that has been changed and modified often relies on knowledge gleaned from various sensory […]
Oat Flavours
Oat flavour and aroma is instantly appealing to consumers and have a unique profile. Oats (Avena sativa L.) are important raw materials for food, animal […]
Why Does Potato Taste So Nice When It is Cooked ?
Trying to obtain a steer on the flavours of processed potatoes (Solanum tuberosum L.), whether they are fried, baked, roasted, microwaved or boiled has exercised […]