Results 41 to 50 of about 58,681,803 (141)
Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply [PDF]
, 2022 The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against ...
Hastie, Melindee +9 more
core +1 more source
Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data? [PDF]
, 2017 Check-All-That-Apply (CATA) is a simple and fast sensory profiling tool. Yet, its application has been mainly focused on consumer studies; the aim of this study was to evaluate the application of CATA with semi-trained (ST) individuals (N = 37).
Alexis, N. +11 more
core +1 more source
Plants, 2022 Pecan is one of the top five most widely consumed tree nuts, and pecan nut quality is a major factor for consideration in breeding better pecan cultivars for use by producers.
Xiaofen Du +3 more
doaj +1 more source
Shipin gongye ke-ji, 2022 The sensory characteristics of 8 herbal near-water beverages were studied, which were separately from Pinus massoniana, Lophatherum gracile, mulberry leaf, chrysanthemum, Osmanthus fragrans, Mentha haplocalyx leaf, Perilla frutescens leaf, and birch sap.
Yuezhang CHEN +6 more
doaj +1 more source
Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food [PDF]
, 2023 Adapting implicit approaches to capture consumer responses when tasting foods is of recent interest in sensory and consumer science. Implicit consumer responses are reported to be more spontaneous than explicitly gathered data.
Foster M +4 more
core +1 more source
CyTA - Journal of Food, 2021 Dry fermented sausages reduced in pork back-fat and replaced with texturized pea protein (TPP – 0, 10, 15, and 20%) were evaluated for acceptability and sensory properties using a Check-All-That-Apply (CATA) questionnaire under blind and informed ...
Marina Colomer Sellas +3 more
doaj +1 more source
Jurnal Teknologi dan Industri Pangan, 2021 Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim.
Dase Hunaefi, Wicensky Marusiva
doaj +1 more source
, 2021 The Chilean fresh nectarine industry is focused on proposing off-season fresh fruit on foreign markets. Chilean nectarines for European markets would require fruits that should be kept in cold chambers for up to 35 days, due to the transcontinental trip ...
GMDaniele +7 more
core +1 more source
CyTA - Journal of Food, 2018 The study investigated consumers’ overall liking and sensory profiling of 13 boiled Amaranthus genotypes by using the Check-all-that-apply question. Fifty consumers ranked their preference on a nine-point hedonic scale to determine overall liking of ...
Lucil Hiscock +4 more
doaj +1 more source
Sensory acceptance of mango ice cream added with whey protein by consumers affected and not affected by cancer [PDF]
Brazilian Journal of Food TechnologyThe study aimed to develop a mango ice cream (Mangifera indica L. cv. Bourbon) added with whey protein and evaluate its acceptability, using a 9 points hedonic scale.
Andrea Pissatto Peres +6 more
doaj +1 more source