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https://doi.org/10.1016/0950-3293(91)90029-e
Copy DOIJournal: Food Quality and Preference | Publication Date: Jan 1, 1991 |
Citations: 10 |
Presentation order and preceding samples are known to influence the perception of sensory attributes. In conventional tasting procedures these effects are normally allowed for by the use of suitable experimental designs for assessment order and by averaging responses over assessors. However, it is also important to know how these effects influence perception. Experiments to evaluate and differentiate these order effects when assessing ciders indicated order effects to be most pronounced between first and subsequent samples, with strong characteristics building up during a session. The effect of a preceding sample appeared greater than later order effects and tended to amplify opposite characteristics.
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