COMPARISON OF FLOWISE AND SIPWISE METHODS OF TASTING

Autor:	Michael O'Mahony, Ryuichi Nonaka
Rok vydání:	1995
Předmět:	Nacl solutions Model system Wine tasting Food science Stimulus (physiology) Sensory Systems Food Science Mathematics Developmental psychology
Zdroj:	Journal of Sensory Studies. 10:249-259
ISSN:	1745-459X 0887-8250
DOI:	10.1111/j.1745-459x.1995.tb00017.x
Popis:	Sipwise and flowise presentation of taste stimuli were compared and better taste discrimination was noted for flowise presentation. Using a model system, discrimination between NaCl solutions and purified water, analysis with atomic absorption spectrophotometry indicated that the superiority of flowise presentation was due to reduction in stimulus variance. Flowise presentation was also superior for discrimination between commercially available natural spring waters.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6c860d942a72d6a49f2e8db96374d33c https://doi.org/10.1111/j.1745-459x.1995.tb00017.x Zobrazit plný text záznamu Plný text