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Descriptive Sensory Analysis: The Key to Understanding the Quality of Wheat Sourdough Bread

Join eOrganic for a webinar on March 23, 2023 about understanding the quality of wheat sourdough bread, with Roy Desrochers, Sensory Practice Leader of University of Vermont Extension. Descriptive Sensory Analysis (DSA) is a powerful tool that is used globally to develop and support market leading products. In this webinar, we will present the sensory findings of a bake trial that was conducted using winter grains as part of the funded OREI project: Value-added grains for local and regional food systems II. Included will be the unique approach taken by the UVM Extension DSA panel, the data and findings generated on bread produced with selected grains, and an innovative interpretation of the findings using the Flavor Leadership Criteria. In addition, we will present a new β€œquality” index that was developed to compare the quality of breads baked with grains. The webinar takes place at 11AM Pacific, 12PM Mountain, 1PM Central, 2PM Eastern Time. It's free and open to the public, and advance registration is required.

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This website is supported in part by New Technologies for Ag Extension (funding opportunity no. USDA-NIFA-OP-010186), grant no. 2023-41595-41325 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or the Extension Foundation. For more information, please visit You can view the terms of use at

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