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Development of a vocabulary for profiling apple juices
- Cliff, M.A., Wall, K., Edwards, B.J., King, M.C.
- Journal of food quality 2000 v.23 no.1 pp. 73-86
- apple juice, sensory evaluation, taste, flavor, odors
- A protocol for selecting an apple juice lexicon and for training a company panel was developed, using a series of 21 'taste' sessions. Individual assessment, round-table discussion and consensus were used to identify reference standards for six aroma and 11 flavor attributes and 13 'off' notes. Duo-trio tests were used to test the ability of the panelists to recognize the references and confirm their appropriateness in describing the attribute. When panelists' mean scores for the references were placed as anchors on the line scales, panel performance was improved. The development process not only served to train the panel, but was a 'team' building experience which benefitted the company at large.