Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

Author:

Varela Paula,Ares Gastón

Publisher

Elsevier BV

Subject

Food Science

Reference96 articles.

1. Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications;Abdi;Food Quality and Preference,2007

2. Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks;Adams,2007

3. 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;Albert;Food Quality and Preference,2011

4. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010

5. Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance;Ares;Journal of Sensory Studies,2011

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