Research

Effects of Ale Yeasts in Cider Fermentations

By Paul Hendershot With the recent increased interest in fermented cider among adult beverage consumers, there has been a corresponding interest in research on cider. Among the many factors being studied is the evaluation ...
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May 11, 2017Research, Student ResearchAlcohol, Apples, Cider, Consumer, product development, sensory evaluation

How does caffeine influence your sweetness perception?

By Ezen Choo PhD candidate Cornell University     Background: Multiple reports have detailed the presence of adenosine receptors in sweet sensitive taste cells.  These receptors are activated by endogenous adenosine in the plasma ...
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May 10, 2017Research, Student Researchbasic tastes, Caffeine, Coffee, Consumer, psychophysics, sensory evaluation, Sweet, taste, taste receptors

Cherry Juice study

  Cherry Juice Study Update By Marcela Patino M.S candidate in Food Science   Purpose: The purpose of this study was to determine consumer perception of cherry juice when processed using the following treatments:  ...
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December 9, 2016Research, Student ResearchCherry, Consumer, Juice, Processing method, product development, sensory evaluation

Kale Research November update

We have successfully completed the Phase 1 of the Research (Kale Consumer Qualitative Study) end of September and are working on the report to share with our sponsors before the Winter break.  Hannah presented ...
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November 21, 2016Research, Student ResearchConsumer, Kale, sensory evaluation

Update on the Organic Kale Sensory & Consumer Research Program

As announced earlier this summer, we are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start September 2016. The research proposes to integrate consumer ...
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August 9, 2016Research, Student Research

Organic Kale Sensory & Consumer Research Sponsorship Opportunities

We are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start August 2016. The research proposes to integrate consumer feedback into the plant breeding ...
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June 28, 2016Research, Student ResearchConsumer, Descriptive Analysis, Kale, organic farming, product development, sensory evaluation

Recent Advances in the Science of Taste

The recent research from Robin Dando and his team was featured in the article”Decoding the Science of Taste,” that was published in the May 2016 issue of Food Technology magazine.  Mary Ellen Kuhn, the ...
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May 23, 2016Researchproduct development, smell, sound, taste, taste receptors, trigeminal nerve

Influence of elevated temperature and spiciness on taste perception

By Camille Kapaun B.S., Food Science, Expected 2016 Rawlings Cornell Research Scholar   My study looked at the difference in how spiciness (chemical heat) and elevated temperature (physical heat) affect people’s perception of the ...
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April 29, 2016Research, Student Researchbasic tastes, chemical heat, physical heat, psychophysics, spiciness, temperature

Consumers don’t like the taste of milk exposed to even a few hours of “greener” LED lighting.

Since they use only a fifth of the electricity required by a comparable incandescent bulb, light emitting diodes (LEDs) are currently among the most energy-efficient light sources in the world.  Although, the LEDs are ...
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April 19, 2016ResearchConsumer, Descriptive Analysis, LED lighting, Milk, Milk Quality