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Refining Taste: The Role of Palate Cleansers

Conducting sensory analysis is a crucial step in introducing new products to the market or improving existing products. However, ensuring the accuracy and reliability of sensory evaluations can be challenging due to factors such as lingering effects, where the perception of one sample influences the perception of subsequent samples. In the pursuit of efficiency, palate cleansers have emerged as invaluable tools in sensory science protocols.

Understanding Lingering Effects

Before delving into palate cleansers, it is essential to define the concept of lingering effects. Lingering effects occur when the taste or sensation of a previous sample persists and affects the perception of subsequent samples. This phenomenon can compromise the objectivity of sensory evaluations, leading to misrepresented results.

The Role of Palate Cleansers

Palate cleansers serve a dual purpose in sensory science. Firstly, they aid in the removal of residual materials from previous samples, ensuring a clean palate for each evaluation. Secondly, palate cleansers help prevent adaptation, whereby prolonged exposure to a particular taste diminishes sensitivity, thus modifying subsequent ratings provided by panellists.


Traditionally, water and crackers have been the go-to palate cleansers due to their effectiveness across various taste categories. Water rinses the mouth, while crackers mechanically cleanse the palate. However, recent research suggests that different products may benefit from category-specific palate cleansers.

Category-Specific Palate Cleansers

Studies have identified several palate cleansers tailored to specific taste categories. For example, cacao and chocolate have shown promise as palate cleansers for fatty products. Pectin solution and cacao are effective for mitigating the lingering effects of astringency and bitterness. It is worth noting that sour and salty products tend not to linger significantly, potentially requiring minimal palate cleansing.

Implications for Sensory Evaluation Protocols

Standardizing sensory evaluation protocols is crucial for ensuring consistency and reliability across studies. The inclusion of category-specific palate cleansers, coupled with optimised break times between samples, can enhance the efficiency and accuracy of sensory evaluations. However, the literature highlights a gap in research regarding the relationship between palate cleansers, break times, and the number of samples in a session. Future studies should explore these interconnections to develop more comprehensive protocols.


In conclusion, palate cleansers play a vital role in minimizing lingering effects and maintaining the integrity of sensory evaluations. While water and crackers remain popular choices, category-specific palate cleansers (e.g. cacao) offer promising solutions for enhancing the efficiency and accuracy of the sensory test. By bridging gaps in research and continuously refining protocols, organisations can ensure high standards in product development and consumer satisfaction.


This research was completed in collaboration with WUR Food Quality and Design for the course: Case studies product quality.