Sensory blandness

Sensory Blandness. The sensory blandness for all treatments is summarized in Table II. 

When volatile data are compared to sensory blandness scores as discussed above, it becomes apparent that the measurements do not totally agree. DSF was subjectively evaluated as being rather bland in taste while SPC was stronger. In contrast the objective gas chromatographic data would indicate otherwise. In all probability, certain volatile compounds in SPC at higher levels than DSF (Peaks 7, 18, 20, 23, 24) are responsible for these differences. 

Cigarette manufacturers likewise demonstrated in internal research that sensory perceptions are unique for younger and beginner smokers due to low tolerance for irritation and an undeveloped taste for tobacco smoke. Products were tailored to presmokers or learners with bland, soft, moist mouth-feel, and minimal irritancy,... 

Table VI. Mean sensory flavor scores of modified bland orange juice drink in comparison to good quality reference juice. (30)...

Sensory scores 1 similar to pumpout juice, 10 similar to reference juice. Actual data presented as mean standard deviation. All mixtures were prepared by adding components to bland orange juice drink at levels reported by Ahmed et al. (30). 

Sensory Evaluation Two expert sensory evaluation members within the Department were asked to rate the blandness of each extrudate... 

Brasilite, as a term, also underscores how the built environment affects those who dwell in it. Compared to life in Rio and Sao Paulo, with their color and variety, the daily round in bland, repetitive, austere Brasilia must have resembled life in a sensory deprivation tank. The recipe for high-modernist urban planning, while it may have created formal order and functional segregation, did so at the cost of a sensorily impoverished and monotonous environment—an environment that inevitably took its toll on the spirits of its residents. 

While table salt is generally classified as a flavoring agent (basic taste), it clearly functions as a flavor potentiator as well. There is little question that to most individuals, foods without salt are very bland and lack flavor. Salt contributes much more to sensory perception than simply adding a salty taste. Interestingly, this taste for salt is acquired. 

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