Taste testing

Basic taste Test standard CAS Registry Number Wt % in water... 

The type of food and its processing affect flavoring efficiency therefore, flavor materials must be taste-tested in the food itself. Because there has been a lack of standardization of testing techniques, a committee on sensory evaluation of the Institute of Food Technologists has offered a guide (112) which is designed to help in developing standard procedures. 

For each type of problem, appropriate taste tests are suggested together with the type of panel, number of samples per test, and analysis of data. 

The properties of the finished beer vary with the type of beer and place of origin. The figures in Table 1 do not, however, show much about the quaUty of the beer this can only partly be expressed in figures based on objective measurements. The quahty consists of aroma, taste, appearance, (color, clarity) formation, and stabiUty of foam. Of these, the first two ate still inaccessible to objective measurement. Although the aroma of a product is determined by the quantity of volatile alcohols, etc, the quahty of the product caimot be expressed in those terms. Appearance, foam formation, and foam stabiUty can be evaluated more easily. For judgment on taste and aroma, taste-testing panels ate the only method. 

If a change occurs in the food product after storage in a plastic container, some part of the change could be caused by absorption in the container wall. The important components such as flavor oils or emulsifiers exist in relatively small quantities. The type and thickness of the polyethylene container can influence this variable. If the before and after taste test shows no difference between storage in the plastic container and storage in glass, absorption in the wall is considered insignificant. 

Table I. Pure Gamma Isomer Taste Test on Potatoes...

Reports by the National Canners Association showed negative results on both taste tests and analytical tests for residual chlorides. Asparagus treated and canned in a manner comparable to the celery also gave completely negative results. 

It is impossible to do very much in the food industry without being involved in taste tests. Taste testing is done in several ways, but two common approaches are either to rely on an expert panel or to use a consumer panel and statistical analysis. 

Taste test. Cocaine has a bitter taste and the addition of any cut will tend to alter that taste. A milk sugar cut will sweeten the cocaine although dextrose has a tendency to sweeten the substance more than lactose. Procaine will be bitter to the taste but will tend to numb the gums and tongue quicker and longer than cocaine. Salt has an after taste and epsom salts are a bit more sour in taste and sandy in texture. 

One of the interesting observations which may be made in connection with taste-testing is that some individuals appear to have higher stable taste thresholds and others show much greater variability when repeated tests are made. Sufficient studies have not been carried out to ascertain how general or how striking these differences in variability are. 

According to the theory of Zoeteman, the taste perception of water is a very good method of local control. We had taste tests carried out in Rotterdam, the Hague, and other big cities by the so-called consumer panels—not trained people, just consumers—and we let them rate the taste of the water. Well, we worked it out statistically and showed that the method was excellent. Now we polish the water treatment methods on the basis of taste perception. It is not expensive. It works quite well. 

The taste-tests yielded positive results, although in beers produced using polyphenol-free CC>2-extracts a somewhat less full-bodied note, with equivalent bitterness, was found. This... 

Lactose is a major contributor to the acceptability of milk as a beverage, and variations of 0.33% lactose are readily detected by taste test (Higgins and Lorimer 1982). Lactose may not be present at optimum levels, however, so that supplementation of milk products such as buttermilk or chocolate drinks effectively improves their acceptance, apparent richness, and smoothness. Consequently, lactose is included as an optional ingredient in standards of identity of such foods. 

Recruitment. Subjects will be recruited by advertisement (posters displayed in town) as well as from existing files of participants in other taste tests conducted at Gotham City. A consent form, approved by the Gotham City institutional review board, will be signed before participation, indicating the nature of the study, materials to be tasted, time involved, right to withdraw at any time without prejudice, risks, benefits and reimbursement. 

World s Fair Consumer Taste Test". Ceco Marketing, Consulting and Research, Inc. prepared for the State of FL, Dept, of Citrus, Lakeland, FL, 1965. 

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