Results 11 to 20 of about 23,634,479 (292)
Principal components analysis of descriptive sensory data: Reflections, challenges, and suggestions [PDF]
Journal of Sensory Studies, 2021 AbstractThis article presents a discussion of principal components analysis of descriptive sensory data. Focus is on standardization, many correlated variables, validation, and the use of descriptive data in preference mapping. Different ways of performing the analysis are presented and discussed with focus on how to obtain informative and reliable ...
Tormod Næs +3 more
openaire +6 more sources
Foods, 2023 Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA).
JeongAe Heo +3 more
doaj +2 more sources
Descriptive analysis: going beyond sensory
, 2016 Descriptive analysis: going beyond sensory. 5.
Delarue, Julien
core +5 more sources
, 2022 Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a ...
Pateiro, Mirian +7 more
openaire +4 more sources
Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia
Beverages, 2022 Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of ...
Edgar Chambers +2 more
doaj +2 more sources
Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties. [PDF]
Foods, 2023 Gender-disaggregated sensory evaluation has become an essential element that could enhance breeding activities by increasing the adoption of new varieties.
Effah-Manu L +4 more
europepmc +2 more sources
Descriptive sensory analysis and consumer preferences of bean sauces. [PDF]
Food Sci Nutr, 2020 AbstractSensory acceptability of value‐added bean products is a critical determinant of their consumption. This study determined the factors influencing consumer preference of processed beans. Dry common beans (Phaseolus vulgaris L) processed by boiling, roasting, and extrusion were milled into flour and used to make bean sauces.
Byarugaba R, Nabubuya A, Muyonga J.
europepmc +4 more sources
FoodsSunflowers (Helianthus annuus L.), traditionally cultivated for their oil, are increasingly valued for their nutritional and functional properties across a range of food applications.
Kristel Vene +3 more
doaj +2 more sources
Descriptive sensory analysis of heat-resistant milk chocolates. [PDF]
Food Sci Nutr, 2019 AbstractSensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demonstrated consistent rating of the various samples. ANOVA
Dicolla CB +5 more
europepmc +4 more sources
Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis. [PDF]
Foods, 2020 The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis
Hwang IS, Kim MK.
europepmc +2 more sources