Author Archives: Centre for Advanced Sensory Science (CASS)

About Centre for Advanced Sensory Science (CASS)

The Deakin University Centre for Advanced Sensory Science (CASS) in Melbourne is dedicated to helping the sustainable growth of the Australian food industry by being a provider of high quality sensory and flavour research, and training the next generation of sensory scientists.

What factors influence our choice to eat insects as food?

The article entitled “Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance” was published in 2015 by Tan et al. and looks at the cultural, social and individual factors that influence the choice to eat insects … Continue reading

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Fat is the sixth taste

The role of the sense of taste is to act as gatekeeper of ingestion, if a potential food is deemed suitable for consumption it may be swallowed, if not rejected.  To guide the decision making we have five taste qualities: … Continue reading

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Sensory phenotype and salt: what is the link?

The article entitled ‘Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking’ was published in 2010 by Hayes, Sullivan and Duffy, and focuses on the relationship between sensory phenotype, liking of saltiness and sensitivity to saltiness. … Continue reading

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The anti-inflammatory effects of oleocanthal and ibuprofen

  A significant part of the quality (perceived and health) of virgin olive oil is assessed based on the bitterness and pungency as these qualities indicate a high phenolic content in the oil. It is the phenolic compounds contained in … Continue reading

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Food and Emotions

Dr Herb Mieselman and the members of his team have been conducting research into the relationship between emotion and food. While there has been research done into a circular relationship between emotion and eating (see figure 1), the research Dr … Continue reading

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Introducing temporal dominance of sensation

In product research and development in the food industry, it is important to understand the key sensory attributes of a product (aroma, flavour and mouth feel) to guide its development or modification. This may be useful when food companies wish … Continue reading

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How much do you like strawberries?

One of the current projects that is being run through the Deakin University sensory lab is being run by PhD student Penny Oliver, with help from Horticulture Australia. Penny is a year through her project, and has taken over the … Continue reading

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