Biases in Sensory Evaluations



This presentation will deal with many biases we need to overcome in order to run appropriate sensory evaluations on spirits and other foods and beverages. We will cover terms such as participant/observer/evaluator bias, moderator bias (how samples are set up), timing and hygiene bias, sequence error bias, positional bias and much more.

Gary Spedding
Brewing & Distilling Analytical Services

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