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Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method]

Jurnal Teknologi & Industri Hasil Pertanian
Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly
Lalu Danu Prima Arzani, Destiana Adinda Putri, Aziza Salsabilah, Mia Ulpiana   +3 more
doaj   +3 more sources

Profil Sensori Sediaan Pemanis dengan Metode Rate-All-That-Apply (RATA)

Jurnal Mutu Pangan : Indonesian Journal of Food Quality, 2020
Sweetener is food additive consisting of natural sweetener and artificial sweetener which give sweet sensation to food products. Table-top sweeteners are sought due to its advantages in comparison to sugar, which is giving off sweet sensation in food with no or low calorie.
Dede Robiatul Adawiyah, Olivia Mellyana Tjiptoputri, Lince Lince   +2 more
openaire   +3 more sources

Exploring sensory profiling with rate-all-that-apply in comparison to check-all-that-apply with and without just-about-right in product development

Applied Food Research
Combining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom, Safira Benguedda, Elise Pelgrim, Marieke Nijmeijer   +3 more
doaj   +2 more sources

Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method [PDF]

Frontiers in Nutrition
IntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited.
Tilal Sayed Abdelhalim, Manhal Gobara Hamid, Manhal Gobara Hamid, Mazahir Shaheen, Claudia Böhme, Khitma A. Sir Elkhatim, Khitma A. Sir Elkhatim, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy   +11 more
doaj   +2 more sources

Eating Quality Advantages of Wuchang Rice as Evaluated by Rate-All-That-Apply and Multivariate Statistical Analysis [PDF]

Shipin Kexue
In order to explore the superior eating quality of Wuchang rice, the preference ranking test and a modified version of Rate-All-That-Apply (RATA) were used to study the differences in the overall preference and sensory attributes between rice from ...
XIANG Yake, ZHANG Yao, ZHONG Kui, ZHAO Lei, YUN Zhenyu, CHEN Jian, WANG Houyin, HU Xinyu, QIU Zhiping, WANG Jingyan, SHI Bolin
doaj   +2 more sources

A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods

Data in Brief, 2023
This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels.
Noëlle Béno, Léna Nicolle, Michel Visalli   +2 more
doaj   +1 more source

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys

Methods and Protocols, 2020
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine

Molecules, 2022
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi, Renata Ristic, Jamie Saint, Kerry Wilkinson   +3 more
doaj   +1 more source

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles

Metabolites, 2022
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation.
Hadi Akbar Dahlan, Yosuke Nambu, Sastia Prama Putri, Eiichiro Fukusaki   +3 more
doaj   +1 more source

Potential Mitigation of Smoke Taint in Wines by Post-Harvest Ozone Treatment of Grapes

Molecules, 2021
When bushfires occur near grape growing regions, vineyards can be exposed to smoke, and depending on the timing and duration of grapevine smoke exposure, fruit can become tainted.
Margherita Modesti, Colleen Szeto, Renata Ristic, WenWen Jiang, Julie Culbert, Keren Bindon, Cesare Catelli, Fabio Mencarelli, Pietro Tonutti, Kerry Wilkinson   +9 more
doaj   +1 more source