Applied Sensory Analy of Foods
Routledge, 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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additional analysis appearance application approach asked attribute become calculated candidates changes characteristics compared comparison complete concentration consumer correct curve describe descriptive detection determine difference testing discussed distribution effects error example experiment factors FIGURE Flavor Profile function give given identified important included increase indicate individual instructions intensity judge judgments language leader less magnitude estimation mean measure method moderator normalization Note obtained odor paired panel panelists perceived perception performance physical possible practice presented probability problem procedure question R-index range rank ratings ratio reference represent respondents samples scale score screening selected sense sensitivity Sensory Evaluation sessions shows signal significant similar standard statistical stimulus sweetness Table taste techniques texture Texture Profile threshold triangle usually values vary WRITE