Applied Sensory Analy of FoodsRoutledge, 8 okt 2018 - 272 pagina's This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications. |
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aftertaste analysis of variance aroma basic tastes calculated candidates category ratings category scales changes characteristics concentration consumer testing correct degree of difference describe descriptive determine difference testing duo/trio test effects example experimental exponent factors false alarm rate FIGURE food treatments function geometric mean given hedonics identified individual instructions intensity scale judge judgments magnitude estimation measure moderator Moskowitz mouthfeel Multiple Comparison noise normal distribution normalization number of assessors number of categories O’Mahony odor intensity paired comparison panel leader panel members perception physical preference presented problem procedure profile panel Psychol psychophysical R-index range Rank Sums ratio scale replicate respondents ROC curve score scoresheet screening selected sensitivity sensory analysis sensory attribute Sensory Evaluation session signal detection signal detection theory significant smell Spearmint standard stimulus sweetness Table taste techniques Texture Profile threshold triangle test viscosity