Results 21 to 30 of about 60,203,625 (151)

Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA)

Coffee and Cocoa Research Journal, 2023
Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees.
Maria Belgis, Thalita Zhafirah Arifin, Dayintaguna Prameswari, Iwan Taruna, Miftahul Choiron, Yuli Witono, Ardiyan Dwi Masahid   +6 more
doaj   +1 more source

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Foods, 2022
Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples.
Yehji Chung, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, Youngseung Lee   +5 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

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

Foods, 2020
This study explored wine consumers’ preferences towards a novel Australian Shiraz wine product containing Ganoderma lucidum (GL). Wine consumers (n = 124) were asked to complete a questionnaire and participate in a blind tasting of six GL wine ...
Anh N.H. Nguyen, Trent E. Johnson, David W. Jeffery, Dimitra L. Capone, Lukas Danner, Susan E.P. Bastian   +5 more
doaj   +1 more source

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Foods, 2021
This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju).
Sanghyeok Lee, Han Sub Kwak, Sang Sook Kim, Youngseung Lee   +3 more
doaj   +1 more source

Emotion and Wellness Profiles of Herbal Drinks Measured Using Different Questionnaire Designs

Foods, 2022
The emotion and wellness profiles of herbal drinks were assessed using six different questionnaire designs. The questionnaire designs were constructed from two formats of questionnaire items, including words and sentences, and three types of measuring ...
Pannapa Hanmontree, Witoon Prinyawiwatkul, Amporn Sae-Eaw   +2 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

Profil Sensori Pada Roti Tawar Dengan Penambahan Tepung Kulit Buah Naga Merah Dengan Menggunakan Metode Rate-All-That-Apply (RATA) [PDF]

, 2023
Kulit buah naga merah berwarna merah keunguan karena adanya pigmen antosianin yang dapat menghasilkan variasi sensori roti tawar. Penelitian ini bertujuan untuk mengetahui profil sensori roti tawar dengan penambahan tepung kulit buah naga menggunakan ...
Utami Dwi Hapsari, Suryana, Muhammad Rifqi, Fariha Rizki Sania, Titi Rohmayanti   +3 more
core   +1 more source

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

, 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 ...
Robiatul Adawiyah, Dede, Mellyana Tjiptoputri, Olivia, Lince, Lince   +2 more
core   +1 more source

Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation

Future Foods, 2022
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The
Yara Paula de Oliveira Nishiyama-Hortense, Maria Júlia de Paula Rossi, Victoria Diniz Shimizu-Marin, Natália Soares Janzantti, Sergio Gómez-Alonso, Roberto Da-Silva, Ellen Silva Lago-Vanzela   +6 more
doaj   +1 more source