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Question 1: How can a Sensory Scientist quantify the texture of a food product during testing?

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Question 2: What challenges may a Sensory Scientist face when testing complex, multi-component food products?

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Question 3: In sensory testing, what is the purpose of using a multiple sample test?

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Question 4: How can a Sensory Scientist ensure that panelists in a consumer preference test are not influenced by external factors?

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Question 5: How can a Sensory Scientist ensure that a consumer preference test accurately reflects a diverse population?

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Question 6: How do you measure the strength of consumer preferences for different product attributes (e.g., taste, texture, packaging)?

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