Sensory Evaluation of Food¶
Lawless, H. T., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer.
Cited by¶
1 citation across 1 artifact.
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Domain-specific¶
- Carryover Effect
- Professional sensory-evaluation panels — wine judging, coffee cupping, food-product testing — face carryover on the palate: a strongly flavoured, tannic, or spicy sample lingers and distorts perception of whatever is tasted next, so a sample rated after an intense one scores differently than it would fresh
This sourceLawless and Heymann's sensory-evaluation textbook, which treats carryover between samples and order-of-presentation effects in panel testing. Lawless and Heymann's sensory-evaluation textbook, which prescribes palate cleansers of water and crackers between samples.
Supported in partVerified against the work's full text
“evaluation specialists were focused primarily on the [food product] (the stimulus). However, since a sensory perception”
- Professional sensory-evaluation panels — wine judging, coffee cupping, food-product testing — face carryover on the palate: a strongly flavoured, tannic, or spicy sample lingers and distorts perception of whatever is tasted next, so a sample rated after an intense one scores differently than it would fresh
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