Validation of rapid descriptive sensory methods against conventional descriptive analyses: A systematic review
Author:
Affiliation:
1. College of Health Sciences, University of Brasilia, Campus Darcy Ribeiro, Asa Norte, Brasilia, Brazil
2. Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1459468
Reference64 articles.
1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
2. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples
3. IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE
4. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA)
5. Polarized Projective Mapping: Comparison with Polarized Sensory Positioning approaches
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