Caner, C., Hernandez, R., Pascall, M.A. and Reimer, J. The use of mechanical analysis, scanning electron microscopy, and ultrasonic imaging to study the effects of high pressure processing on multilayered films.
Deibler, K. and Delwiche, J. (2003) Handbook of Flavor Characterization: SensoryAnalysis, Chemistry, and Physiology.
Sensory preference and discrimination of wild-caught and cultured yellow perch (Perca flavescens).
After breaking the ketchup down into its component parts, the testers assessed the critical dimension of "amplitude," the word sensory experts use to describe flavors that are well blended and balanced, that "bloom" in the mouth.
Upon consideration, it was decided that the analysis would be helped if the ketchups were tasted on French fries, so a batch of fries were cooked up, and distributed around the table.
Each tester, according to protocol, took the fries one by one, dipped them into the cup—all the way, right to the bottom—bit off the portion covered in ketchup, and then contemplated the evidence of their senses.
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