Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )-Reference-Cited by-同舟云学术

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

Published:2017-08-10 Issue:5 Volume:32 Page:e12282
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Jung Hee Yeon¹²,Kwak Han Sub¹,Kim Mi Jeong¹,Kim Yoonsook³,Kim Kwang-Ok²,Kim Sang Sook¹

Affiliation:

1. Korea Food Research Institute; Research Group of Cognition and Sensory Perception; Seongnam-si Republic of Korea

2. Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea

3. Korea Food Research Institute; Research Group of Nutraceuticals for Metabolic Syndrome; Seongnam-si Republic of Korea

Funder

Ministry of Science, ICT and Future Planning

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12282/fullpdf

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5. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices;Bleibaum;Food Quality and Preference,2002

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