Putting Sensory in Context

October 20, 2014

On 16th October members of the IFST's Sensory Science group gathered in Southampton for their annual conference.  Entitled ‘Putting Sensory in Context', the day explored how the environment and presentation of our samples can influence the results that we obtain. To open we heard from Estelle Petit from the Institute Paul Bocuse, France, whose...

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More about Thermal Tasters

October 20, 2014

At the Sensory Science Group Conference last week our PhD student, Qian Yang (Candy) gave us an update on progress with her research. I have summarised the main points here.

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Check All That Apply

March 21, 2014

There is no doubt that the popularity of Check all that Apply (CATA) questions in consumer research is increasing and the apparent simplicity of the technique makes it easy to see why. Also known as Tick all that Apply (TATA), CATA offers a simple way for us to investigate ‘why' people like or do not like a product. The alternatives are...

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New Test on the Block – Introducing the Tetrad Test

January 05, 2014

Sensory difference tests are probably the most widely used form of sensory methodology. We use difference tests to determine whether, with a specified level of confidence, respondents can tell a difference between two experimental samples. These might be a standard product and a recipe variant, a standard and a product made by a different process...

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Thermal Tasters and Supra-Threshold Sensitivity

September 03, 2013

Last time I updated on the work of our PhD student, Candy, she was putting a poster together for the PFSG Conference. Subsequent to that I am delighted to report that Candy won a Travel Award from Nottingham University and was able to attend Pangborn 2013 in Rio de Janeiro to present the findings of the most recent steps in her research. These...

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Cheers!…testing alcoholic beverages

June 23, 2013

We have a busy week in both Reading and Nottingham this week with a large consumer study on beer taking up most evenings. We love tests on alcoholic drinks, they are usually quite easy to recruit for and consumers turn up willingly and leave happy! Over the recent months we have worked on beers, red and white wines, champagne (everyone's...

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