1. ASTM International. E1909 standard guide for time–intensity evaluation of sensory attributes: The American society for testing and materials. [cited 24/11/2014]; Available from: http://www.astm.org/Standards/E1909.htm.
2. Use of the SMURF in taste analysis;Birch;Chem Senses,1981
3. Burkert. Technical product documentation. [cited 6/2/2015]; Available from: http://www.burkert.com/en/Media/plm/DTS/DS/DS0124-Standard-EU-EN.pdf.
4. Oral taste recognition in health volunteers;Costa;Arq Gastroenterol,2010
5. Dynamic methods of sensory analysis;Dijksterhuis;Trends Food Sci Technol,2000