Fiery and Frosty Foods Sensory Evaluation
Ingredients that cause heating or cooling sensations pose challenges in sensory evaluation. Here’s how to design tests to prevent panelist sensitization and desensitization.
We all have experienced the burning sensation of Hispanic foods and the cooling sensations of minty chewing gums, but how do food companies test the degree of “heat” and “cooling” when developing new foods?
Salsas, enchiladas, spicy and minty chewing gums, and mentholated lozenges appear to be very different products. But they all contain irritating ingredients that require sensory scientists to adjust some of the traditional sensory analysis protocols used in descriptive or discrimination tests.…
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