Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

International audience ; Taste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns – within and across cultures – is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on the reliability and performance of the sensory panel that determined the taste values. This study aimed to assess the performance of a trained Dutch and Malaysian sensory panel. More importantly, we assessed whether the standardized training procedure in the two countries y... Mehr ...