LAUSR

Effective palate cleansing is essential for accurate sensory evaluation of fatty, strongly flavored foods such as salmon, yet standard water‐and‐cracker methods often leave residual oily mouthfeel and fishy flavors. This study systematically assessed four refined palate‐cleansing treatments: purified room‐temperature water (25°C), warm water (45°C), room‐temperature 0.5% (w/w) diluted lemon juice, and warm 0.5% (w/w) diluted lemon juice (45°C). Each method was accompanied by a cracker to evaluate efficacy in reducing residual sensory perceptions following consumption of Atlantic salmon. A trained descriptive panel ( n  = 8) rated residual aroma, taste, overall residual sensation, and oily mouth coating using a 9‐point intensity scale in a randomized complete block design across four separate sessions. ANOVA revealed significant differences ( p  < 0.05). The warm diluted lemon juice (45°C, 0.5%) was the most effective, consistently delivering the lowest residual sensory scores. Specifically, room‐temperature diluted lemon juice significantly reduced lingering fishy tastes, whereas warm water alone effectively minimized oily mouth coating. These findings demonstrate that combining mild acidity with elevated temperature synergistically enhances lipid removal and neutralizes volatiles, offering a practical protocol that improves the reliability of sensory evaluation for high‐fat foods.