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Sensory Characteristics of Food

Sensory Characteristics of Food Sensory Science has a number of analytical tools at its disposal,one of which is descriptive analysis. This is an objective method wherethe assessments are strictly controlled. Unlike consumer tests, theappearance, odour, flavour, texture and mouthfeel can be accuratelydescribed and measured. Once the panel has agreed and defined the terms,the members then profile the various products, giving each attribute aquantitative score. The methods used to present the data, once they haveundergone statistical analysis, can vary from simple star diagrams, tocomplex generalized Procrustes plots. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Sensory Characteristics of Food

Nutrition & Food Science , Volume 92 (4): 3 – Apr 1, 1992

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/EUM0000000000959
Publisher site
See Article on Publisher Site

Abstract

Sensory Science has a number of analytical tools at its disposal,one of which is descriptive analysis. This is an objective method wherethe assessments are strictly controlled. Unlike consumer tests, theappearance, odour, flavour, texture and mouthfeel can be accuratelydescribed and measured. Once the panel has agreed and defined the terms,the members then profile the various products, giving each attribute aquantitative score. The methods used to present the data, once they haveundergone statistical analysis, can vary from simple star diagrams, tocomplex generalized Procrustes plots.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Apr 1, 1992

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