Descriptive terminology for the sensory evaluation of soy sauce
Author:
Affiliation:
1. Research and Development Division; Kikkoman Corporation; 399 Noda Noda-city Chiba 278-0037 Japan
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12223/fullpdf
Reference42 articles.
1. Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance;Barcenas;Food Research International,2004
2. Effect of carriers on descriptive sensory characteristics: A case study with soy sauce;Cherdchu;Journal of Sensory Studies,2014
3. Sensory lexicon development using trained panelists in Thailand and the U.S.A.: Soy sauce;Cherdchu;Journal of Sensory Studies,2013
4. Maximising umami taste in meat using natural ingredients: Effects on chemistry, sensory perception and hedonic liking in young and old consumers;Dermiki;Journal of the Science of Food and Agriculture,2013
5. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test;Feng;Food Chemistry,2015
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