Cornell Sensory Evaluation Center recently surveyed its panel members about their feelings and experiences during the current COVID-19 situation. 174 of them have responded. Here’s what we learned: 76% said they were coping with ...
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It has been widely reported that COVID-19 patients often experience loss of taste and smell. Global Consortium for Chemosensory Research is conducting a global study trying to establish possible links between respiratory illness and ...
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Flavored water is a big trend, with global market almost doubling in size from $6.5 billion in 2013 to $10.3 billion in 2018 (as reported by Euromonitor International). One of the flavored water products ...
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We test all kinds of products here at the Sensory Evaluation Center, from wine and cheese to apples or burgers. Often I get questions from the panelists who participated in studies about the products ...
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A recently published PLOS Biology article “Inflammation arising from obesity reduces taste bud abundance and inhibits renewal” by Andrew Kaufman, Ezen Choo, Anna Koh, and Robin Dando discussed the effects of obesity on taste ...
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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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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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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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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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