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SENSORY PROFILING

SENSORY PROFILING Acceptability of food is largely determined by its texture, odour, flavour and appearance. These attributes are all vitally important in determining whether or not the consumer will purchase a product, and yet until recently most food producers devoted little effort to quantifying these parameters. Such quantification is necessary if a scientific approach to understanding food systems and then to developing and modifying them is to be adopted. The profile technique enables a trained panel of assessors to quantify the individual sensory attributes which make up a food product. This technique has gained wide acceptance for applications in product development, improving existing products and diagnosing problems in a food product, and also as a tool in quality assurance. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

SENSORY PROFILING

Nutrition & Food Science , Volume 86 (6): 2 – Jun 1, 1986

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References (1)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059140
Publisher site
See Article on Publisher Site

Abstract

Acceptability of food is largely determined by its texture, odour, flavour and appearance. These attributes are all vitally important in determining whether or not the consumer will purchase a product, and yet until recently most food producers devoted little effort to quantifying these parameters. Such quantification is necessary if a scientific approach to understanding food systems and then to developing and modifying them is to be adopted. The profile technique enables a trained panel of assessors to quantify the individual sensory attributes which make up a food product. This technique has gained wide acceptance for applications in product development, improving existing products and diagnosing problems in a food product, and also as a tool in quality assurance.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jun 1, 1986

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