Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses-Reference-Cited by-同舟云学术

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

Published:2020-12 Issue:2 Volume:74 Page:371-382
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Los Paulo Ricardo¹^ORCID,Simões Deise Rosana Silva²,Benvenutti Laís¹,Zielinski Acácio Antonio Ferreira³,Alberti Aline¹²,Nogueira Alessandro¹²^ORCID

Affiliation:

1. Graduate Program in Food Science and Technology State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil

2. Department of Food Engineering State University of Ponta Grossa (UEPG) Av. Carlos Cavalcanti 4748 Ponta GrossaCEP 84.030‐900Brazil

3. Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina (UFSC) Campus Reitor João David Ferreira Lima FlorianópolisCEP 88040‐970Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12753

Reference41 articles.

1. Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches

2. Texture Assessment of French Cheeses

3. Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers

4. A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies

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