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The document outlines a sensory evaluation practice conducted by a team at the National Autonomous University of Mexico, focusing on determining the thresholds of basic smells and tastes. It details the methodology, results, and analysis of the group threshold for bitter taste (0.0124) while noting that the threshold for pineapple aroma could not be calculated due to insufficient recognition. The document concludes with insights on the significance of threshold tests in sensory evaluation and the factors af
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