Flavor is one of the most important factors in food consumption and purchase. Flavor can be assessed by instrumental methods and human sensory perceptions. Sensory evaluation of citrus products is one of the most important steps in properly evaluating products for consumer acceptance.
In collaboration with the ARS/USDA and UF/CREC scientists, FDOC/SRD investigators provide:
- Sensory panel training (highly trained sensory panelists)
- Evaluation of new hybrids from the UF/CREC Breeding Program (Tangerine and round oranges)
- Evaluation of juice samples from Huanglongbing (HLB) infected compared to non-infected (control) trees
- Consumer tests: e.g., evaluation of new tangerine hybrids in mall locations around the country as performed by Ipsos Reid.