Differentiation of potato samples using a modified high identity traits ( HITS ) method is greater with trained panels than untrained
Author:
Affiliation:
1. Center for Sensory Analysis and Consumer Behavior Kansas State University Manhattan Kansas USA
2. Center for Sensory Analysis and Consumer Behavior Kansas State University Olathe Kansas USA
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12626
Reference26 articles.
1. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks
2. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
3. Use of different panellists (experienced, trained, consumers and experts) and the projective mapping task to evaluate white wine
4. TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS
5. Consensus Methods for Descriptive Analysis
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3. Open‐ended question method investigation: A study with mashed potatoes;Journal of Sensory Studies;2022-12-12
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