Thurstonian-derived models, covariates, and consumer relevance

Sara King/ June 25, 2017/ Oral Presentation/ 0 comments

Sensory discrimination test methods are widely used by industry to guide decision-making. Interpretation increasingly relies on Thurstonian-derived models, which use mathematics to encode psychological decision-making rules, and map method-dependent results onto a putative method-independent discriminable distance (d′). It is also possible to estimate the response bias, or tau (τ), in some test methods, such as the same-different test method. Rousseau

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The application of calibrated difference-from-control for sensory quality control of distilled beverages

Sara King/ May 30, 2017/ Oral Presentation, Poster/ 0 comments

Sensory quality control is an essential mechanism for ensuring the sensory integrity of a product is not compromised. By conducting sensory testing throughout the distilling process it becomes possible to detect and reject faulty raw ingredients and intermediate products before these advance to the next stages, resulting in further contamination.

A sensory journey from local roots to global innovation

Sara King/ May 29, 2017/ Oral Presentation/ 0 comments

The history of whisky has played an integral role in its marketing and popularization. Spirits started off reflecting their geographic origins and local materials. The growth of blended products in the nineteenth century addressed variability and seasonality. In the last four decades, the character of the production from individual distilleries has blossomed as a differentiator and presented an opportunity to

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Perception dynamics of grain-based ready-to-eat cereal products using TCATA

Mpfindlay_9j5a2s5k/ October 31, 2016/ Oral Presentation/ 0 comments

The breakdown of grain-based ready-to-eat cereals in the mouth occurs relatively quickly, but it is at this stage when the consumer experiences directly the sensory properties of the cereal. The feelings, tastes, flavors, and sounds elicited in mouth are not static. Rather, these sensations are perceived dynamically, and evolve within each bite, and over the multi-bite eating experience. Temporal check-all-that-apply

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Sensory booths and colored lights… fact or fiction?

Sara King/ July 16, 2016/ Oral Presentation/ 0 comments

The world of consumer and sensory research and evaluation is full of a lot of significant academic and business centric research.  The goal of this curated symposium is to present IFT members with a dialog between experts on the real truths behind practices that both practitioners and recipients of results might feel are commonly agreed upon approaches.  Sensory booths and

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Using partial bootstrap to evaluate the uncertainty associated with TCATA product trajectories

Sara King/ March 23, 2016/ Oral Presentation/ 0 comments

Temporal Check-All-That-Apply (TCATA; Castura et al., 2016) is a temporal sensory method in which assessors track changes in the applicability of sensory attributes to describe a sample during an evaluation. Data provide information on the complex dynamic profile of products. TCATA curves can be used to show attribute citation proportions over time, or differences in citation proportions between pairs of

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Recent advances in sensory science

Sara King/ February 23, 2016/ Oral Presentation/ 0 comments

During the last decade there have been a number of areas in Sensory Science that have benefited from research into new methods, statistics, physiology and genetics. This has resulted in significant research activities and eventual commercialization of these advances.

Characterizing wine finish using TCATA product contrails

Sara King/ November 23, 2015/ Oral Presentation/ 0 comments

Wine quality is associated with the pleasantness of flavours, tastes, and mouthfeels that linger and evolve after swallowing. In a designed experiment, Baker et al. (submitted) started with musts with different initial sugar contents (21 and 27 °Brix) to produce two wines varying in ethanol content, Low and High, with 10 and 15.5% v/v, respectively. A third wine, Low-to-high, was

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