sensory hedonics. Table 2. Summary of the discriminant analysis performed to clarify the difference in the consumption value attached to floral products between male and female consumers based on 644 valid questionnaires surveyed in Taiwan between 19 May
between nut size and taste, then sensory analysis might detect differences among natives and clones. This is important because if consumers do not actually prefer the taste of native pecans and if they are made aware of this, then producers would be able
research were to determine the differences in chemical profiles between rootstocks and to determine if these differences caused sensory or consumer liking differences. Because past research revealed higher soluble solids and acids in oranges ( Roose, 2014
·min −1 . Data collection and calculations were completed using Texture Expert Exceed software (Texture Technologies Corp.) to measure fracture force, height at fracture, fracture stress, and percent compression at fracture. Sensory evaluation and consumer
amount and type of wax deposited on the outer surface of the skin, resulting in variations in blueness ( Albrigo et al., 1980 ; Retamales et al., 2014 ). In a consumer sensory panel by Saftner et al. (2008) , a regression analysis of individual
the United States is round (or oblong shaped), although flat-shaped fruit also are found. All of these attributes of peaches and nectarines affect how consumers perceive quality. Sensory methods, such as descriptive sensory analysis, are important to
loads reported here for ‘Seyval Blanc’ compared with those in previous work ( Reynolds et al., 1986 ). Wine sensory analysis. Rank sum analysis for the 2009 vintage indicated that wines produced from the CL treatment were preferred ( P ≤ 0.05) to the
the results were expressed as a percentage of tartaric acid ( Instituto Adolfo Lutz, 2008 ). For the visual-sensory analysis of grapes acceptance by consumers regarding their appearance in the 2014 season, a completely randomized block design was
asked to smell all the samples before indicating aroma preference by ranking wines from one (most favored) to four (least favored). Wines were not ranked for gustatory properties, as sensory screening and chemical analysis including acid quantification
water instead of the extract. Determination of total polyphenol was calculated from the calibration curve obtained with gallic acid. Readings were expressed as mg/100 g of berries and g·L −1 of juice (gallic acid equivalents). Sensory analysis of grape