Gingernut vertical

Participants tasted, ranked, and rated <b>Arnott's Ginger Nut</b> biscuits from each of 4 production regions in Australia (NSW/ACT, QLD, SA/WA/NT, VIC/TAS). <br><br>Participants were introduced to the task and were exposed to a <b>Griffin's Gingernuts The Original</b> biscuit (<i>'the ultimate dunker'</i>). Griffin's acted as the canonical gingernut for rating 'on-style' in subsequent taste tests. <br><br>During the tasting rounds each gingernut was presented to participants without its origin identified (simply labelled A, B, C, or D). Participants were supplied with <b>Tea Leaves </b>earl grey tea to accompany their biscuits. Discussion was permitted but participants were encouraged to avoid the topic of gingernut taste/preference.<br><br>Tasting was conducted in two rounds: first blinded (i.e., with eyes closed) and then unblinded. After each tasting the participant rated the gingernut on 6 criteria:<div><br></div><div>1. <b>Overall flavour</b>: 1 (very bad) to 5 (very good)</div><div>2. <b>Overall texture/mouthfeel</b>: 1 (very bad) to 5 (very good)<br></div><div>3. <b>Sweetness</b>: 1 (very low) to 5 (very high)</div><div>4. <b>Gingerness</b>: 1 (very low) to 5 (very high)<br></div><div>5. <b>Tea-ability</b>: 1 (very low) to 5 (very high)<br></div><div>6. <b>On-style</b>: 1 (very low) to 5 (very high)<br><br>In the unblinded tasting, participants also rated each gingernut on <b>overall appearance </b>from 1 (very bad) to 5 (very good).<br><br>At the end of each round participants subjectively ranked the gingernuts (including Griffin's) from 1st (best) to 5th (worst).<br><br>At the conclusion of the study the origin of each gingernut was revealed and we all agreed to avoid gingernuts for the foreseeable future.</div><div><br></div><div><br><br><br></div>