Meetings & Conferences

Minty, Vinegary, Tingling? Flavors in Tree Saps Explored

We invited panelists to try samples of different types of “tree sap beverages,” and their feedback provides some interesting insights. There were three samples, each coming from different trees: Aspen, Beech, and Birch. Unlike ...
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November 20, 2024Meetings & Conferences, Research, Student Researchbasic tastes, sensory evaluation, taste

Like trying new products? We are always testing new products, like this tree sap beverage study!

For this tree sap study, we had panelists taste samples of different types of ‘tree sap beverages’ and provide feedback about what they tasted. For many of the panelists, this type of product was ...
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October 23, 2024Research, Student Research

FDSC1101 Freedom Of Expression ice cream flavors

This Fall Alina Stelick represented Cornell Sensory Evaluation Center on the panel of the judges evaluating Food Science 1101 (Instructor:  Dr. Christopher Loss ’96, M.S. ’01, Ph.D. ‘05) new ice cream flavor creations based ...
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December 15, 2023Other happenings, Student Researchice cream, product development, sensory evaluation

New Product Developed by 2023 Food Science Capstone Team: Maple Marshmallow Spread

One of the Spring 2023 Food Science Capstone Teams (Xingrui Fan, Anna Bica, Young Kim, Jordan Roth) collaborated with Cornell Maple Program and developed Maple Marshmallow Spread recipe. Typical marsmallow spread contains either corn ...
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August 1, 2023Research, Student ResearchConsumer, maple syrup, product development, sensory evaluation, Sweet

2022 Summer Scholar

Rogelio Cianchini Diaz resumes the work he did in the Sensory Evaluation Center during his summer stay at Cornell. “This summer, I attended the Cornell Food Science Summer Scholars Program. I had the opportunity ...
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August 16, 2022Student Research

Caffeine May Reduce Perception of Sweetness

The recent Journal of Food Science article by E. Choo, B. Picket and R. Dando Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste made a big splash ...
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August 30, 2017Research, Student Researchbasic tastes, Caffeine, Coffee, sensory evaluation, Sweet, taste receptors

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

Wine 101 Workshop

Last Thursday, May 4th, 2017  Marie Guido-Miner conducted her first Wine 101: Taste Wine Like A Pro Sensory Evaluation Workshop for the members of Alcoholic Beverage Consumer Panel.  This is part of Marie’s student ...
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May 8, 2017Other happenings, Student ResearchAlcohol, basic tastes, Consumer, sensory evaluation, taste, Wine

Does habitual consumption of MSG influence the umami taste perception?

By Corinna Noel PhD candidate Cornell University   Background:  Experimental studies provide convincing evidence that increased consumption of sweet, salt, and fat diminishes respective taste intensity perception and shifts preferences, but it is unknown ...
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April 10, 2017Student Researchbasic tastes, MSG, psychophysics, sensory evaluation, taste, umami