Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7534983 | International Journal of Gastronomy and Food Science | 2018 | 12 Pages |
Abstract
This empirical framework introduces a new pedagogical tool when training restaurant personnel. Using contextual reflective tasting exercises in groups stimulates the awareness of personal references that can be helpful in developing a vocabulary of common definitions for sensory attributes. In addition to being a pedagogical tool, these exercises offer a counterpart to the well-established consensus technique when training sensory panels or performing sensory profile evaluation. It is, therefore, also concluded that this methodological approach can be used to better evaluate and communicate complex sensory experiences within a tasting group.
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Authors
Anders P.F. Herdenstam, Asgeir Nikolai Nilsen, Ã
sa Ãström, Robert J. Harrington,