Visual masking techniques are frequently used to prevent panelists from discriminating nmong samples on the basis of color differences, only. The purpose of the study was to determine i f these conditions alter the responses of the judges. Raspb e r q gellitins sweetened with 9, 10, 14 and 16% sucrose, respectively, und letnonndes sweetened with 8, 10, 12 and 14% sucrose, respectively, were rated f o r perceived sweetness intensity using four different visual masking conditions (red lights, red glasses, dyes and blindfolds) and a white light and clear glasses control condition. Most of' the visual masking techniques did not significantly affect the sweetness scores f o r the gelatins or lemonades. The one exception was the dye condition for the lemonades where the color (turquoise) probably affected the results. '
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