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Descriptive Sensory Analysis of Gluten-Containing and Gluten-Free Chocolate Chip Cookies Available in the Marketplace [PDF]
FoodsLimited research has systematically compared the detailed sensory profiles of commercially available gluten-containing (C) and gluten-free (F) cookies using trained panelists.
Eniola Ola +2 more
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Tecnociencia Chihuahua, 2023 The objective of this work was to determine the sensory profile and the degree of acceptability of samples of commercial dehydrated orange juices (A-B-C) by quantitative descriptive analysis (QDA) and sensory acceptability testing.
Marianela Ivana Capitani +1 more
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Descriptive Sensory Analysis of Japanese Jidori Chicken (Choshu-Kurokashiwa) Thigh Meat: Sensory Attributes Distinguishing it from Broiler Chickens [PDF]
The Journal of Poultry ScienceThis study aimed to characterize the sensory attributes of Japanese jidori thigh meat, such as texture, odor, and flavor/taste, and to identify the instrumental parameters that distinguish it from commercial broiler chickens. Six chicken thigh meats were
Shohei Murata
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Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [PDF]
Foods, 2020 Rana Muhammad Aadil +2 more
exaly +2 more sources
Sensory profile analysis of chocolate drinks using quantitative descriptive analysis (QDA) [PDF]
E3S Web of Conferences, 2022 This study aims to analyse the sensory profile of a low-fat chocolate drink. The chocolate drink is being developed in laboratory of food science and technology department at Universitas Sebelas Maret.
Muktiningrum Tyas Arie +4 more
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The Sensory Space of Wines: From Concept to Evaluation and Description. A Review
Foods, 2021 The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by ...
Jean-Christophe Barbe +2 more
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Sensory Lexicon and Major Volatiles of Rakı Using Descriptive Analysis and GC-FID/MS
Foods, 2021 Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey.
Merve Darıcı +3 more
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Foods, 2021 Buckwheat contains more essential proteins, dietary fiber, vitamins, minerals, and diverse phytochemicals than wheat and rice. The aims of this study are to develop the descriptive sensory attributes and evaluate the consumer acceptability of six ...
Yongseok Kwon, Jihye Ryu, Seyoung Ju
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Foods, 2022 Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities.
Yingting Zhao +4 more
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NFS Journal, 2021 This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese).
Purba Chakraborty +2 more
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