COMPARISON OF FLOWISE AND SIPWISE METHODS OF TASTING

Authors


Senior Author's Address: Professor M. O'Mahony, Dept. Food Science and Technology, University of California, Davis, CA 95616. Tel: 916-752-6389.

ABSTRACT

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.

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