Cornell Sensory Evaluation Center and Dando Lab was well represented at the IFT First 2025 in Chicago this past week. We attended different talks, talked to exhibitors on the expo floor, made new connection with industry and academia. Some of us presented our research, and others competed (and won #1 place) in a product development competition. And we sampled some of the great food Chicago has to offer.
Alina Stelick presented part of her research on the sensory characteristics of maple syrup. Some key take-aways from her talk:
- Maple syrup of processing grades can have diminished maple flavor and acquire other flavor notes (e.g. fruity).
- Consumers like maple syrups with stronger maple flavor. But presence of some other flavors may not significantly detract from product consumer liking, purchase intent or price.
- Presence of non-maple flavor notes and price are key factors determining consumer willingness to pay.
It was very good to connect with many Cornellians active with the IFT Sensory and Consumer Sciences Division.
