Sensory and consumer research update : Is fat a taste and why is it important?

Fat has always been associated with texture, flavour release, and thermal properties in foods, but not the sense of taste. Yet as the taste system has evolved to detect the nutrients or toxins in foods prior to ingestion, it makes sense that fats, an essential energy-dense macronutrient, would be detected through taste, as other macronutrients, namely carbohydrates and proteins, are detected through the tastes of sweet and umami.

Sensory and consumer research update : Fancy a glass of sherry?

Researchers in Germany have identified the major aroma components of Amontillado sherry wine, which is aged through both a biological and an oxidative step. The researchers used Sensomics analysis, a molecular sensory approach in which key aroma compounds are differentiated from the bulk of odourless volatiles.

Sensory and consumer research update : A quick and easy way to gain consumer understanding

To develop new foods or to improve existing products, it is necessary to understand how consumers perceive innovative foods, what their expectations are, which packaging they find most attractive as well as what information positively affects the purchasing decision and the acceptability of present or potential consumers.

Dissolving views, memory and sensory experience: The Cosmopoligraphicon or the ‘World in Many Pictures’ in Melbourne, Australia, in 1855

While magic lanterns and dissolving views were a global phenomenon in the nineteenth century, scholars are only starting to examine in depth their social dimensions. This article seeks to extend our understanding of dissolving views by analysing the audience sensory experience in a specific historical context – gold rush Melbourne in 1855. It argues that while a Melbourne audience admired the technological wonder of the magic lantern and the dissolving views, their sensory experience was informed by the colonial social context. The audiences appear to have delighted in immersing themselves in the dissolving views, both learning about the world and reacquainting themselves with parts of the (old) world they had left behind. This article further argues that dissolving views were more than a visual spectacle: they actively engaged the senses in ways that gave emotional meanings to the dissolving views and linked a Melbourne gold rush audience with the world left behind, yet still accessible remotely through memory and sensory imagination.

Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan

The quality of black and green commercial tea samples was accessed by physicochemical analysis, mineral analysis and sensory evaluation. Significant variations in physicochemical and organoleptic parameters were observed. The moisture, protein, fat, crude fiber, water extracts and ash contents of the commercial tea samples were found to be in the range of 2.46- 7.47, 0.87-1.141, 0.94-2.15, 11.23-17.21, 32.34-53.61, and 3.29-5.86%, respectively while caffeine and catechin were found in the range of 2.34-4.33% and 0-7.44%, respectively. The highest percentage of moisture, protein, fat, and crude fiber contents were observed in green tea samples while highest percentage of ash and water extracts were observed in black tea samples. Calcium, magnesium, sodium, potassium and manganese were found to be in the range of 1.47-3.84 mg/l, 2.97- 5.66 mg/l, 0.39-1.83 mg/l, 3.01-4.00 mg/l., 1.09-2.43 mg/l, respectively with maximum amounts found in green tea as compared to black tea.

Sensory science in Australia

Sensory and consumer sciences are vital for the success of the food industry. To ensure its success, food industry and sensory providers need to work closely together.