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Title: IRN BRU VARIETIES - A DOUBLE-BLIND TASTE EVALUATION
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Title: IRN BRU VARIETIES - A DOUBLE-BLIND TASTE EVALUATION
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Background:
Despite controversy over the reduced sugar content, Irn Bru now comes in three varieties. Although the majority prefer the regular version, this may be influenced by assumptions or expectations about the taste of sugar-free fizzy drinks.
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Despite controversy over the reduced sugar content, Irn Bru now comes in three varieties. Although the majority prefer the regular version, this may be influenced by assumptions or expectations about the taste of sugar-free fizzy drinks.
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Furthermore, debate rages as to whether Sugar Free (0.7kcal/100ml) or Xtra (1.0kcal/100ml) is the better 'no sugar' version & whether a 0.3kcal/100ml difference is significant.
Objectives:
To evaluate the taste of all three Irn Bru varieties in blinded, controlled conditions
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Objectives:
To evaluate the taste of all three Irn Bru varieties in blinded, controlled conditions
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Methods:
While Experimenter 2 left the room, Experimenter 1 labelled the bottoms of three identical glasses, filled each with an equal volume of the corresponding Irn Bru variety, and then left the room
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While Experimenter 2 left the room, Experimenter 1 labelled the bottoms of three identical glasses, filled each with an equal volume of the corresponding Irn Bru variety, and then left the room
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Experimenter 2 then entered the room, jumbled up the glasses and labelled each with a number.
Once the glasses were adequately jumbled, Experimenter 1 returned to the room and both experimenters tasted each variety, made notes and attempted to identify each one.
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Once the glasses were adequately jumbled, Experimenter 1 returned to the room and both experimenters tasted each variety, made notes and attempted to identify each one.
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Results:
Both experimenters were able to discern clear differences between the three Irn Bru varieties, in terms of sweetness, mouth-feel, bitterness and aftertaste. Both researchers identified the varieties with 100% concordance.
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Both experimenters were able to discern clear differences between the three Irn Bru varieties, in terms of sweetness, mouth-feel, bitterness and aftertaste. Both researchers identified the varieties with 100% concordance.
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The experimenters correctly identified all three Irn Bru varieties. The Sugar Free variety was least favoured. Experimenter 1 preferred Irn Bru Xtra, while Experimenter 2 preferred regular Irn Bru
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Discussion:
This study significantly advances the scientific literature and should be considered one of the most important publications of the early 21st Century. The authors have taken large strides towards resolving one of the most important questions faced by modern society
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This study significantly advances the scientific literature and should be considered one of the most important publications of the early 21st Century. The authors have taken large strides towards resolving one of the most important questions faced by modern society
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There are clearly discernable differences in taste and mouth-feel between each @irnbru variety, identified consistently by two experimenters under controlled, blinded conditions
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Furthermore, both researchers agreed that Irn Bru Sugar Free wasn't very nice, but the other two were very similar. We therefore recommend that consumers/connoisseurs of Irn Bru select either the regular or Xtra variety according to their sugar preferences
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OK now let the dissemination & post-publication peer review begin! Please RT the top tweet in this thread and add comments below. Would love to hear what the people at @irnbru think too
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