2015 Culinary trends forecast; How consumers interpret food issues

Developing a sensory lexicon for caviar
A study published in the Journal of Food Science aims to develop a lexicon for sensory evaluation of caviar’s appearance, texture, aroma, and flavor/taste and to relate these attributes to consumer acceptance. 

In the study, a trained panel identified 16 sensory attributes for evaluation and identified less frequently encountered off-aromas, appearance traits, and persistent flavors. Using this lexicon, the panel described differences among caviar…