Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study-Reference-Cited by-同舟云学术

Implementing Sensory Analysis Principles in the Quality Control of PDO Products: A Critical Evaluation of a Real-World Case Study

Published:2012-11-21 Issue:1 Volume:28 Page:14-24
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Endrizzi I.¹,Aprea E.¹,Biasioli F.¹,Corollaro M L.¹,Demattè M L.¹,Penasa M.²,Bittante G.²,Gasperi F.¹

Affiliation:

1. Food Quality and Nutrition Department; IASMA Research and Innovation Centre - Fondazione Edmund Mach; Via E. Mach 1 38010 S. Michele all'Adige (TN) Italy

2. Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE); University of Padova; Legnaro (PD) Italy

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12018/fullpdf

Reference38 articles.

1. Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics;Aprea;Int. Dairy J.,2007

2. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese;Biasioli;Food Qual. Prefer.,2006

3. Monitoring of sensory attributes used in the quality payment system of Trentingrana cheese;Bittante;J. Dairy Sci.,2011a

4. Factors affecting the incidence of first-quality wheels of Trentingrana cheese;Bittante;J. Dairy Sci.,2011b

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