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Blind And Branded Product Testing Can Tell Completely Different Stories.

August 5, 2014

Everyone knows the importance of branding.  A great brand sells products. A great brand builds trust and loyalty.  A great brand stands for something and maintains a following by those who share the same views.  Yes, the power of branding is amazing! It even has the ability to...

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Trained Sensory Panel or Consumer Research? (Or Both?). Which method is right for you.

July 31, 2014

As a supplier who offers both consumer research and trained panel services, we hear this question all the time.   A client is set on collecting information about their product, but is unsure about which method is right for their needs.  Although many factors go into a final...

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Does Food Neophobia Impact Purchase Behaviour Among Consumers In Ontario?

December 6, 2013

Introduction

Food neophobia is defined as a fear of eating new or unfamiliar foods (Pliner & Hobden 1992).  Research has shown that approximately 50% of the population is neophobic with a smaller proportion of the population is considered extremely...

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ASTM Best Practices for Sensory Evaluation

June 27, 2013

ASTM Standards are accepted and used in research and development, product testing, quality systems and commercial transactions around the world.  ASTM Committee E18 on Sensory Evaluation of Materials and Products is an active group of approximately 240 members with jurisdiction over 31...

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The oak cork and the wine bottle are breaking up

June 9, 2011

The anticipation created by the popping cork of a fine vintage, perhaps the treasure of one’s cellar, turns into sour disappointment seven times for every hundred bottles sold of the same batch (Álvarez-Rodríguez and others 2002). The wine in question presents a mouldy...

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Aspects of perception of tenderness of beef

May 10, 2011

This study evaluated temporal differences amongst panelists in perception of juiciness and tenderness of meat. Use of Principal Component Analysis (PCA) to produce curves based on PC scores over time provided more information about the samples and perception variability than simple averaging...

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Contrast Effects in Sensory Acceptability Testing

March 9, 2011

This study demonstrates that even fully balanced designs do not entirely prevent a contrast effect from occurring and causing a significance bias in judgments of food acceptability.

Background

Acceptance testing often involves two or more product flavour variants being...

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