Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

The concept of sensory space was first formulated over 25 years ago and has been widely
adopted in oenology for around the last 15 years. It is based on both the common …

Abstract Blueberries with 20%, 30%, and 40% weight loss were used for winemaking,
aiming to explore the feasibility of applying postharvest dehydration for improving blueberry …

Sensory evaluation has traditionally been divided into two clearly defined areas: analytical
tests, aimed at objectively evaluating the sensory characteristics of products, and hedonic …

Today, there is a need to accelerate new product development to deliver faster innovations
which are expected by consumers. This requires identifying rapid descriptive methodologies …

Abstract Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its
application has been mainly focused on consumer studies; the aim of this study was to …

Sensory profiling is a primary technique used to characterize products in the food industry.
Consumer-based rapid descriptive methods such as Check-All-That-Apply (CATA) and Pivot …

Rapid sensory methods have been developed as alternatives to traditional sensory
descriptive analysis methods. Among them, Free-Choice Profiling (FCP) and Flash Profile …

High pressure processing (HPP) is an alternative to thermal pasteurization (TP) of
beverages that can impart an extended shelf-life while delivering products with “fresh-like” …

A panellist's experience with a specific sensory method can influence product differentiation
during a sensory task. Projective map** (PM) and ultra-flash profiling (UFP) have been …