A short training as an enhancer of sensory ability: The case of red wine consumers-Reference-Cited by-同舟云学术

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A short training as an enhancer of sensory ability: The case of red wine consumers

Published:2020-12-02 Issue:2 Volume:36 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Veríssimo Caio Monteiro¹²^ORCID,Macêdo Morais Samara¹,Andrade Lima Luciana Leite²,Pereira Giuliano Elias³,Maciel Maria Inês Sucupira¹⁴^ORCID

Affiliation:

1. Food Science and Technology Graduate Program Universidade Federal da Paraíba, Cidade Universitária João Pessoa Paraíba Brazil

2. Department of Rural Technology Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil

3. Embrapa Grape & Wine Department Brazilian Agricultural Research Corporation Bento Gonçalves Rio Grande do Sul Brazil

4. Consumer Science Department Universidade Federal Rural de Pernambuco Recife Prince Edward Island Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12629

Reference29 articles.

1. Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

2. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks

3. Methodological challenges in sensory characterization

4. Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

5. Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field

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3. Rapid and Cost-Effective Methods for Wine Profiling: CATA/RATA;Methods and Protocols in Food Science;2024

4. Impact of the physicochemical parameters on the sensory characterization of Brazilian coffee by the CATA method;Food Chemistry Advances;2023-12

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