The taste of a food (sweet, salty, bitter, sour) is an important aspect determining consumer acceptance of a product ( Drewnowski 1997 ). Among these tastes, bitterness is the least desirable among consumers ( Drewnowski and Gomez-Carneros 2000
-way analysis of variance in SAS 9.4 (SAS Inc., Cary, NC). The block was treated as a random effect. The normality of data were tested using Shapiro-Wilk test and homogeneity of variances was tested using Levene’s test. For laboratory and taste analysis
indicates more willingness to taste fruits and vegetables, and vice versa. The reliability of this scale was tested by Greer et al. (2018) , and the reliability values of the vegetable and fruit items were, α = 0.9 and α = 0.88, respectively. Overall
, generally 15 to 20 individuals per test, were very familiar with tasting citrus and could be considered as experienced. A brief training session outlining the procedures to be followed was provided to all panelists. Samples were evaluated using the nine
conducted at the Cornell Sensory Testing Facility. In the triangle test, panelists tasted three slices of apple (two from one treatment and one from the other) and were asked to identify the slice that was different from the other two ( Lawless and Heymann
“wine tasting and tours” and “outdoor concerts and live performances” based on household income; however, no significant differences were found among age groups and other demographics tested. Community members who reported that their 2007 gross annual
traits, and organoleptic taste tests in replicated, farmer-participatory selection trials at one location in Kenya and at four locations in Tanzania. Female and male farmers independently identified nine important amaranth variety traits, and trait
II of the questionnaire for Texas Master Gardeners participating in the pecan preferences and knowledge survey. A Cronbach's alpha reliability test for the knowledge section of the questionnaire resulted in a coefficient of 0.6831 showing it to have
hedonic scale in which 1 = dislike extremely and 5 = like extremely. All samples were rated for the degree of color, taste, mouthfeel, odor, and overall acceptability. Testing antifungal properties of treatments Media preparation and pathogen isolation
Mature green tomatoes (Lycopersicon esculentum Mill. cv. 674) were gassed with 160 to 275 μl/liter ethylene, depending upon the experiment, from either a Catalytic Generator or gas cylinder. Tomatoes were evaluated during subsequent ripening for fruit color development and taste. The combined results of two triangle difference taste tests indicated that the panel could tell a slight difference in taste of tomatoes based on gassing method. However, panelists did not reveal a strong preference for tomatoes from either method or consistently mention a certain characteristic that made the two groups of tomatoes different. Gas chromatographic analyses of the effluent from the Catalytic Generator indicated that several compounds other than ethylene were present.