Results 31 to 40 of about 23,634,479 (292)

ANÁLISE DESCRITIVA QUANTITATIVA APLICADA EM MEL DE ABELHAS (Apis mellifera): UMA REVISÃO

Colloquium Agrariae, 2012
Honey is a very popular product because of its flavor and aroma, as well as its nutritional quality. Studies on the sensory analysis of honey help to understand their characteristics and their impact on the acceptability of the consumer.
Samira Pirola Santos Mantilla, Érica Barbosa Santos, Laís Buriti de Barros, Mônica Queiroz de Freitas   +3 more
doaj   +1 more source

Investigation of Japanese Onomatopoeia Tsuru-Tsuru as a Suitable Sensory Attribute for Perception of Surface Properties of Textiles by Non-Trained Individuals

Textiles, 2023
In recent years, using non-trained individuals in sensory science for analytical tasks has gained traction. Identifying attributes enabling non-experts to express perceptions is crucial for accurate fabric assessments and effective communication of ...
Raphael Romao Santos, Nozomi Katayama, Sachiko Sukigara   +2 more
doaj   +1 more source

Quality, Nutritional, Volatile and Sensory Profiles and Consumer Acceptance of Fondillón, a Sustainable European Protected Wine

Agronomy, 2021
Sustainable irrigation strategies in Southeast Spain (one of the most arid regions in Europe) are essential to fight against desertification and climate change mitigation.
Hanán Issa-Issa, Francisca Hernández, Leontina Lipan, David López-Lluch, Ángel A. Carbonell-Barrachina   +4 more
doaj   +1 more source

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

, 2020
Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis.
Seung-Joo Lee, Jung-Min Hong, Tae-Wan Kim   +2 more
core   +1 more source

Flash profile as a rapid descriptive analysis in sensory characterization of traditional dry fermented sausages [PDF]

Food and Feed Research, 2020
Traditionally, sensory analysis techniques are separated on those performed with trained sensory panellists (analytical procedures) and those with consumers (hedonic tests). Nowadays, dividing line between these two approaches tends to blur.
Škrobot Dubravka J., Tomić Jelena M., Dapčević-Hadnađev Tamara R., Novaković Aleksandra R., Hadnađev Miroslav S., Delić Jovana D., Mandra Muamer J.   +6 more
doaj  

Chemical Composition and Sensory Evaluation of Saffron

Foods, 2021
The quality and economic value of saffron, one of the most counterfeited spices, are based on three key substances that are relatively easy to measure: crocines (colour); picrocrocines (bitter); safranal (odour impact). Despite being well-known, as their
Stefano Predieri, Massimiliano Magli, Edoardo Gatti, Francesca Camilli, Pamela Vignolini, Annalisa Romani   +5 more
doaj   +1 more source

Sensory Characteristics of Rice Confections by Descriptive Analysis

Journal of The Korean Society of Food Culture, 2016
The objective of this study was to determine sensory profiles of rice confections. The samples used in this study obtained from Korea (traditional Korea rice snack and local specialty rice snack) and three countries (USA, Japan, and China) were evaluated and compared.
Daeun Jung, Jeong Eun Yang, Lana Chung
openaire   +1 more source

Is the typicality of “Provence Rosé wines” only a matter of color?

OENO One, 2018
Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics.
Cécile Coulon-Leroy, Nathalie Pouzalgues, Laure Cayla, Ronan Symoneaux, Gilles Masson   +4 more
doaj   +1 more source

A methodological review in sensory analyses of chicken meat

Poultry Science
: The sensory characteristics of poultry products are crucial in defining their quality and widely influence consumer choices. Even though the scientific literature clearly indicates that for muscle foods the sensory profile is relevant in purchase ...
Matilde Tura, Mara Antonia Gagliano, Enrico Valli, Massimiliano Petracci, Tullia Gallina Toschi   +4 more
doaj   +1 more source

Annual variation in sensory characteristics of seventeen apple cultivars

Agricultural and Food Science, 2016
Sensory characteristics of 17 apple cultivars commonly grown in Finland were compared over three harvest years (2009–2011). Descriptive analysis with a trained panel (n = 11–14) comprised 17 attributes rated from 0 (‘not at all’) to 10 (‘very’): four ...
Laila Seppä, Risto Tahvonen, Hely Tuorila   +2 more
doaj   +1 more source