Journal
JOURNAL OF SENSORY STUDIES
Volume 37, Issue 5, Pages -Publisher
WILEY
DOI: 10.1111/joss.12778
Keywords
-
Categories
Funding
- Riddet Institute Scholarship
Ask authors/readers for more resources
This study aimed to investigate the effects of different drinking methods on product characteristics and discrimination. The results showed that sipping through a straw resulted in more pronounced sweetness, vanilla, astringency, and liquorice attributes, while sipping from a cup showed greater attribute discriminations across products. Additionally, attribute discrimination increased across multiple sips.
Whether drinking from a cup versus through a straw effects sensory perception is inconclusive, as is whether such differences hold across and within multiple sips. This study aimed to determine if product profiles and product discrimination varied depending on whether a product was sipped from a cup or through a straw. An expert panel (n = 9) investigated differences in temporal profiles of six milkshakes across sipping methods. Temporal discrimination across eight attributes was analyzed on selected time slices, across eight sips using generalized linear model Analysis of Deviance. Sweetness, vanilla, astringency, and liquorice attributes were cited significantly more often sipping through a straw, however sipping from a cup showed more significant attribute discriminations across products. Attribute discrimination was increased across multiple sips compared to sip one. Multiple sip TCATA analysis showed significant effects of sipping method within-sips and over multiple sips emphasizing the effects of sipping method on multiple sip TCATA product discriminations.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available