Search results for "basic tastes"
showing 2 items of 2 documents
Creation of a food taste database using an in-home "taste" profile method
2014
International audience; The purpose of this study was to create a food 'taste' database using an innovative in-home profile method. The five basic tastes and fat sensation were studied. The proposed method consisted in an intensive training in laboratory (55 h, 5 months) immediately followed by an in-home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed. The rating scales were inspired by scales used in the Spectrum (TM) method. During the in-home measurement phase, ratings were reported thanks to a web-based tool and each month the panelists returned to the laboratory for a 2-h retraining …
Equi-intensity across the SpectrumTM taste scales
2015
Abstract This work aimed to study the equi-intensity across the Spectrum™ taste scales. The approach consisted of a comparison of four reference points illustrating the same level of intensity across the scales using two very different methods: 2-alternative forced-choice (2-AFC) and Labeled Magnitude Scale (LMS). The comparisons across these scales were based on caffeine, citric acid, sodium chloride, sucrose, and monosodium glutamate in water solutions, at different concentrations, prepared according to the guidelines given for the Spectrum™ method. A scale concerning the umami taste, designed in the spirit of the Spectrum™ scales, was also studied in this work. Both procedures produced s…