Assessment of instructions on panelist cognitive framework and free sorting task results: A case study of cold brew coffee

As the free sorting task becomes more common in sensory science, methodological research is needed to determine best practices for the test. Previous studies have shown that asking attribute-specific, “analytical” questions can bias the answers participants give to later “holistic” questions in a survey. For the free sorting task, this has led researchers to recommend only asking subjects to label or describe groups of products after they have finished sorting, but this approach is not based on empirical research. The present study investigated whether the separation of sorting and labeling steps is necessary by having 80 panelists sort 12 cold brew coffee samples in 3 conditions: labeling and describing the groups afterwards, at the same time, or not at all. Results were analyzed with DISTATIS, Hierarchical DISTATIS, and permutation tests. This work is novel in investigating the effect of labeling instructions on sorting results and provides some interesting insight into sensory impact of coffee bean parameters on cold brew coffees. No configurational differences were found based on the timing of labeling instructions and 38% of panelists labeled their groups without being told, suggesting future researchers may request that subjects label when convenient. While the most distinctive samples were the dark roast coffees, a large subgroup (n = 36) sorted the coffee samples partially based on country of origin. Given the lack of effect from different sorting instructions and the tendency for spontaneous, simultaneous labeling, simultaneous labeling is suggested as best practice for future sorting tasks.     

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速酿塔制醋工艺的部分改进

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速酿塔制醋工艺中主要生物污染物的清除

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天然酿造酱油中是否含3—MCPD

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家酿啤酒的研究与实践

介绍了一种利用家庭厨房炊具酿制啤酒的方法，提出了进一步完善家庭酿制啤酒专用器具的初步构想。     

天然酿造酱油中是否含3—MCPD(续)

报告了天然酿造酱油中３－ＭＣＰＤ的现况。从酱油生产原料、糖、脂肪、氨基酸的分解与合成代谢分析认为天然酿造酱油中不可能存在３－ＭＣＰＤ。     

依靠科技进步振兴食醋酿造业

分析了我国名醋之一山西老陈醋的生产企业、产量、品种、设备、工艺技术的现状；认为应大力开发新产品，用科学化、现代化、标准化的方式发展酿醋事业。     

一种酱油菌种筛选的方法

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固态低盐发酵法酿造酱油缩短发酵期的试验

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