Alternative methods of sensory testing: Working with chefs, culinary professionals and brew masters
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Alternative methods of sensory testing : Working with chefs, culinary professionals and brew masters. / Frøst, M.B.; Giacalone, D.; Rasmussen, K.K.
Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research. ed. / Julien Delarue; J. Ben Lawlor. 2. ed. United Kingdom : Woodhead Publishing, 2023. p. 441-460 (Woodhead Publishing Series in Food Science, Technology and Nutrition).Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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TY - CHAP
T1 - Alternative methods of sensory testing
T2 - Working with chefs, culinary professionals and brew masters
AU - Frøst, M.B.
AU - Giacalone, D.
AU - Rasmussen, K.K.
PY - 2023
Y1 - 2023
N2 - Chefs, brewers, and related professionals occupy a particular role in society—they work with the transformation of some of the most basic matters of our lives. They are part highly skilled workers and part artists with a vision for the end result of their transformation. In general, they work with their senses and have a highly educated palate. However, in the hectic work environment of the restaurant kitchen or the brewery, there is little tradition for formal sensory tests. In the development lab, when prototyping new foods or beverages, there is time, but little money and tradition for sensory tests. To take sensory methods to this new territory outside the well-known facilities of the sensory laboratory is a terrifying task. Will the knowledgeable experts and educated palates ridicule the sensory profession? Will they understand the method, and the value it can give them in their work? Will they understand the results? Will they think the results are too obvious, and not worth spending the time on? Those were some of the thoughts that rummaged around in the brain of the first author years ago, when we first attempted to move fast sensory methods out of the sensory laboratory and into the real life of brewers and chefs.
AB - Chefs, brewers, and related professionals occupy a particular role in society—they work with the transformation of some of the most basic matters of our lives. They are part highly skilled workers and part artists with a vision for the end result of their transformation. In general, they work with their senses and have a highly educated palate. However, in the hectic work environment of the restaurant kitchen or the brewery, there is little tradition for formal sensory tests. In the development lab, when prototyping new foods or beverages, there is time, but little money and tradition for sensory tests. To take sensory methods to this new territory outside the well-known facilities of the sensory laboratory is a terrifying task. Will the knowledgeable experts and educated palates ridicule the sensory profession? Will they understand the method, and the value it can give them in their work? Will they understand the results? Will they think the results are too obvious, and not worth spending the time on? Those were some of the thoughts that rummaged around in the brain of the first author years ago, when we first attempted to move fast sensory methods out of the sensory laboratory and into the real life of brewers and chefs.
U2 - 10.1016/B978-0-12-821936-2.00016-9
DO - 10.1016/B978-0-12-821936-2.00016-9
M3 - Book chapter
SN - 9780128219362
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
SP - 441
EP - 460
BT - Rapid Sensory Profiling Techniques
A2 - Delarue, Julien
A2 - Lawlor, J. Ben
PB - Woodhead Publishing
CY - United Kingdom
ER -
ID: 334091867