THE USE OF TRAINED SENSORY PANELS IN FLAVOR AND TEXTURE PROFILING

Authors
BANTIVOGLIO KA TEPPER BJ
Citation
Ka. Bantivoglio et Bj. Tepper, THE USE OF TRAINED SENSORY PANELS IN FLAVOR AND TEXTURE PROFILING, American laboratory, 30(16), 1998, pp. 19
Citations number
31
Categorie Soggetti
Instument & Instrumentation","Chemistry Analytical
Journal title
American laboratory → ACNP
ISSN journal
00447749
Volume
30
Issue
16
Year of publication
1998
Database
ISI
SICI code
0044-7749(1998)30:16<19:TUOTSP>2.0.ZU;2-8
Abstract
Food products are under continuous reformulation to improve product qu ality or cost of manufacture. Accordingly evaluation of flavor ana tex ture against some reference standard is an important activity in the f ood laboratory. One of the methods that is widely used for the descrip tive analysis of food is described in this article.