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COMPARISON OF FLOWISE AND SIPWISE METHODS OF TASTING
Author(s) -
AKA RYUICHI,
O'MAHONY MICHAEL
Publication year - 1995
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1995.tb00017.x
Subject(s) - wine tasting , taste , presentation (obstetrics) , stimulus (psychology) , data presentation , chemistry , psychology , food science , statistics , cognitive psychology , mathematics , wine , medicine , data collection , radiology
Sipwise and flowise presentation of taste stimuli were compared and better taste discrimination was noted for flowise presentation. Using a model system, discrimination between NaCl solutions and purified water, analysis with atomic absorption spectrophotometry indicated that the superiority of flowise presentation was due to reduction in stimulus variance. Flowise presentation was also superior for discrimination between commercially available natural spring waters.