From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry-Reference-Cited by-同舟云学术

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From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry

Published:2024-10 Issue: Volume:23 Page:101542
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Wang Junyi,Wang Jing,Qiao Lina,Zhang Ning,Sun Baoguo,Li Hehe,Sun Jinyuan,Chen Haitao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference132 articles.

1. Electronic nose based on independent component analysis combined with partial least squares and artificial neural networks for wine prediction;Aguilera;Sensors (Basel),2012

2. Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers;Alcaire;Food Research International,2017

3. Sensory profile and check-all-that-apply (cata) as tools for evaluating and characterizing syrah wines aged with oak chips;Alencar;Food Research International,2019

4. Evaluation of a rating-based variant of check-all-that-apply questions: Rate-all-that-apply (RATA);Ares;Food Quality and Preference,2014

5. Polarized projective mapping: comparison with polarized sensory positioning approaches;Ares;Food Quality and Preference,2013

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