Sensory and Consumer Sciences

Within the sensory science focus area, you’ll learn about the latest advancements in the science of sensory and consumer research as they apply to food. Explore new and improved sensory methods, sensory science’s role within the food product development process, the relationship between sensory and market research, sensory science’s focus on consumer understanding, and much more.

Resources

Sensory Evaluation

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165-11 Sensory Evaluation and Acceptability of Composite Cassava Wheat Bread by Jamaican Consumers

165-11 Sensory Evaluation and Acceptability of Composite Cassava Wheat Bread by Jamaican Consumers … Sensory evaluation was then used to assess the acceptability of composite cassava-wheat bread by com … Only consumers of white pan bread were selected as panelists.

Market-driven sensory evaluation approaches as determined by marketing strategies

Market-driven sensory evaluation approaches as determined by marketing strategies … However the sensory approaches will vary according these strategies. … approach with consumers, are the inevitable basic techniques of a good developer.

Firmness Evaluation of Sweet Cherries by a Trained and Consumer Sensory Panel

Firmness Evaluation of Sweet Cherries by a Trained and Consumer Sensory Panel … models to estimate sensory response from analytical data will benefit the fruit industry by potenti … As consumers are able to distinguish between cherries from different firmness categories, it is crit …

Sensory Evaluation Drives Innovation

Sensory Evaluation Drives Innovation Neil H. Mermelstein | September 2012, Volume 66, No.9 … Best Practices in Sensory Evaluation … Best Practices in Sensory Evaluation,” members of ASTM’s Committee E18 on Sensory Evaluation of Mate …

Sensory Evaluation Provides Value

Sensory Evaluation Provides Value Dean Duxbury | May 2005, Volume 59, No.5 … According to FIF, sensory evaluation can be used by companies to improve the sensory quality of a pr … processors and sensory evaluation companies.
Smell & Taste

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Evaluation of the smell/taste of bottled nutritive drinks using an electronic nose & tongue

Learn About Food Science … Evaluation of the smell/taste of bottled nutritive drinks using an electronic nose & tongue … electronic nose (taste & odor analyzers) to asssess nutritive drinks and compare results to sen …

Electronic nose and tongue instruments for smell and taste analysis

Learn About Food Science … Electronic nose and tongue instruments for smell and taste analysis … concentrations or sensory scores (bitterness level, etc.), assessment of unpleasant odor/taste-mask …

Electronic nose & tongue: Smell & taste analyzers for the food & beverage industry

Learn About Food Science … composition and sensory features (smell and taste) and stability of these properties over time. … method to perform odor/flavor and taste analysis.

Sensory and Consumer Sciences

… new and improved sensory methods, sensory science’s role within the food product development proces … concentrations or sensory scores (bitterness level, etc.), assessment of unpleasant odor/taste-mask … composition and sensory features (smell and taste) and stability of these properties over time.

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose M … Journal of Food Science Sensory Characteristics and Consumer Acceptability of Beef Stock Containing … SENSORY AND FOOD QUALITY beef stock consumer acceptability descriptive analysis glutathione Maillard …
Visual Appeal

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Sensory and Consumer Sciences

Within the sensory science focus area, you’ll learn about the latest advancements in the science of … new and improved sensory methods, sensory science’s role within the food product development proces … new and improved sensory methods, sensory science’s role within the food product development proces

95-3 Use of visual explanations to enhance the learning of food chemistry concepts

Learn About Food Science … provided to the sensory portion of the brain are key to creating such a rich learning environment. … of using such visual explanations to enhance the learning of food chemistry concepts in an introduc …

Visual and Spectrophotometric Evaluations of Beef Color Stability

A Research Note Visual and Spectrophotometric Evaluations of Beef Color Stability RN ARNOLD 1 KK SCH … J 1984 Statistical sensory testing Ch 2 In Statistical Methods in Food and Consumer Research p 33 A … display life as visual assessment The accumulation of metmyoglobin at the onset of discoloration wa …

Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree

… of Carotenoids and Visual Color of Papaya Puree J Ahmed 1 US Shivhare 1 and KS Sandhu 1 1 1Author A … changes in ascorbic acid carotenoids and sensory quality during processing J Food Sci 40 … of carotenoids and visual color of papaya puree were investigated at selected temperatures (70 to 1 …

Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperitaL.) without Compromising Visual Quality

Learn About Food Science … without Compromising Visual Quality … Compromising Visual Quality Wei-Yea Hsu 1 Amarat Simonne 1 Pongphen Jitareerat 1 and Maurice R Mars …
Sweetness

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Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners

Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners … Journal of Food Science Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeten … SENSORY AND FOOD QUALITY high-potency sweetener natural sweetener rebaudioside A relative sweetness …

48-10 Effects of sweetness level and color intensity on sensory specific satiety in cranberry juice beverages

Learn About Food Science … 48-10 Effects of sweetness level and color intensity on sensory specific satiety in cranberry juice … the effect of sweetness level, color intensity, and the interaction of these characteristics on sen …

The influence of testing location and sample size on consumer sensory acceptance of lemonade at two sweetness levels

Learn About Food Science … size on consumer sensory acceptance of lemonade at two sweetness levels … sample size and sweetness level was significant for mean overall (p=0.0570) and sweetness (p=0.0055 …

Sweetness, Mouthfeel Reduced-Calorie Beverages | Food Expo | IFT Live 2012 | Las Vegas

… between texture, sweetness, and mouthfeel, explained Andy del Rosal, Team Leader of Cargill’s North … to achieve desired sweetness and enhanced mouthfeel, but the science and expertise to achieve the r … Sensory and consumer testing of Cargill’s measurement and ingredient technology, conducted at North …

Sweetness does not equal refreshing

Learn About Food Science … Sweetness does not equal refreshing Scientists from the Nestle Resear … gels and a trained sensory panel evaluated the sensory properties of the same gels using Quantitati …
Texture

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Mouthfeel | IFT Live 2012 | Las Vegas

… sweetness, and mouthfeel, explained Andy del Rosal, Team Leader of Cargill’s North American beverag … and enhanced mouthfeel, but the science and expertise to achieve the right balance,” said del Rosal … Sensory and consumer testing of Cargill’s measurement and ingredient technology, conducted at North …

87-4 Mouthfeel attributes of carbonated beverages

Learn About Food Science … 87-4 Mouthfeel attributes of carbonated beverages … Mouthfeel terminology, definitions, and references developed in this research will contribute to fut …

Sensory and Consumer Sciences

Within the sensory science focus area, you’ll learn about the latest advancements in the science of … new and improved sensory methods, sensory science’s role within the food product development proces … new and improved sensory methods, sensory science’s role within the food product development proces

Designing ingredients to restore mouthfeel in fat-reduced products

Learn About Food Science … Designing ingredients to restore mouthfeel in fat-reduced products … Maintaining sensory quality upon reduction of fat requires fundamental understanding of the role of …

14A-40 The effects of various stabilizers on the mouthfeel and other attributes of drinkable yogurt

Learn About Food Science … stabilizers on the mouthfeel and other attributes of drinkable yogurt … Sensory analysis showed that the stabilizers had effects on mouthfeel, viscosity, and flavor attribu …

Sensory and Consumer Sciences Group

IFT members have access to year-round opportunities to participate in discussions, share insights and learn from other colleagues through an online group devoted to this topic.

Sensory and Consumer Sciences Group Activity

Rebecca has joined "Sensory and Consumer Sciences".: 23 hours ago

Valerie has joined "Sensory and Consumer Sciences".: 5 days ago

Andrea has joined "Sensory and Consumer Sciences".: 8 days ago

Bailey has joined "Sensory and Consumer Sciences".: 8 days ago

Nancy has joined "Sensory and Consumer Sciences".: 9 days ago

Status Summaries

The State of Food Issues

Technical Abstracts

Browse Past Papers

IFT Community

Find Scientists Like You

Interested in Getting Involved?

Contact Dr Soo-Yeun Lee
2012-13 Chair at:

soolee@illinois.edu

Division Events at the 2013 Annual Meeting’

Download 2013 Division Activities (PDF)

IFT is also proud to support 25 Division Abstract & Paper Competitions at the Annual Meeting & Food Expo. Learn more about Abstract & Paper Competitions.