Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food
Author:
Affiliation:
1. Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan
2. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Republic of Korea
Abstract
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/18/3453/pdf
Reference5 articles.
1. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?;Andrewes;Int. Dairy J.,2021
2. Calvini, R., and Pigani, L. (2022). Toward the development of combined artificial sensing systems for food quality evaluation: A review on the application of data fusion of electronic noses, electronic tongues and electronic eyes. Sensors, 22.
3. Hedonic product optimisation: CATA questions as alternatives to JAR scales;Ares;Food Qual. Prefer.,2017
4. Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley;Perrin;Food Qual. Prefer.,2008
5. Correlation between sensory and instrumental measurements of standard and crisp-texture southern highbush blueberries (Vaccinium corymbosum L. interspecific hybrids);Blaker;J. Sci. Food Agric.,2014
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