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Determination of various palate cleanser efficacies for representative food types

Lucak, Candice Lynn
http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629

Abstract Details

2008, Master of Science, Ohio State University, Food Science and Nutrition.
Palate cleansers are used to remove residuals and prevent adaptation that may otherwise alter intensity ratings. Research examining relative efficiacies of various palate cleansers on different food categories has been limited; it is unknown if any palate cleansers are more effective than rinsing with water. Seven basic food types were identified and a representative foods were selected for each, as follows: astringent - tea, fatty - smoked sausage, hot/spicy - hot tortilla chip, cooling - mint, bitter - coffee, sweet - jelly beans, and non-lingering - applesauce. Similarly, a variety of documented palate cleansers were identified, specifically table water crackers, spring water, pectin solution, whole milk, chocolate, and warm water. Every food - palate cleanser combination was assessed by 24 panelists over 12 sessions, 2 sessions for each of the 6 palate cleansers. Only table water crackers were effective at preventing significant differences across replication for all seven food types.
Mike Mangino (Advisor)
Jeannine Delwiche (Committee Member)
Sheryl Barringer (Committee Member)
Food Science

Recommended Citations

Citations

  • Lucak, C. L. (2008). Determination of various palate cleanser efficacies for representative food types [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629

    APA Style (7th edition)

  • Lucak, Candice. Determination of various palate cleanser efficacies for representative food types. 2008. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629.

    MLA Style (8th edition)

  • Lucak, Candice. "Determination of various palate cleanser efficacies for representative food types." Master's thesis, Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1203639629

    Chicago Manual of Style (17th edition)

osu1203639629
10,104
© 2008, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.