![]() ![]() The residual sensations were measured for the next 15 min.īreadstick and seed oil are the most effective palate cleansers on overall cooling carry-over. After the sample tasting, the following different palate cleansers were proposed: low-salt breadstick, whole milk, milk chocolate, white chocolate, and sunflower oil, compared with the resting time (control). ![]() Three chewing gums with different cooling intensity were chewed for 3 min by a trained panel and evaluated for overall cooling, nose tingling, mouth burning, minty aroma, and sweetness. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products. However, this is not an evidence-based practice, as no literature proves this. During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings.
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