An analytical sensory test and an authenticity test were used to evaluate subtle flavour differences in milk. Consumers who habitually drink milk were selected for the tests. These consumers, we assume, possess implicitly learned knowledge about the taste of milk. In the authenticity test the consumers were able to differentiate milk samples which they were less able to discriminate in the analytical test. These results indicate that the consumers¿ ability to perceive subtle flavour differences is sharpened in this test as compared to the analytical test. The two tests are compared using d¿-values, for which a novel calculation is suggested for the authenticity test.
- protein standardization
- sensory properties