Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS [PDF]
FoodsGreen huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic ...
Lu Gao +5 more
doaj +2 more sources
Novel Perspectives for Sensory Analysis Applied to Piperaceae and Aromatic Herbs: A Pilot Study. [PDF]
FoodsTaglieri I +8 more
europepmc +3 more sources
Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls
Textiles, 2021 Modern textile consumers are increasingly becoming more watchful of the quality of the textiles that they purchase. This has increased the need for textile producers, especially artisan textile makers (e.g., knitters, tailors, dressmakers, seamstresses ...
Denis Richard Seninde +3 more
doaj +1 more source
Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes
Foods, 2020 There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory ...
Melissa Ciccone +3 more
doaj +1 more source
Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries
Foods, 2021 Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they ...
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Perception of surface stickiness in different sensory modalities: an functional MRI study [PDF]
, 2020 Surface texture can be perceived not only from tactile, but also from auditory and visual sensory cues. In our previous psychophysical study, we demonstrated that humans can recognize surface stickiness using only one kind of sensory modality without any
Kim, Junsuk, Kim, Sung-Phil, So, Yosup
core +1 more source
Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS. [PDF]
Food Chem XHuang Q +9 more
europepmc +2 more sources
Beverages, 2020 Flavor continues to be a driving force for coffee’s continued growth in the beverage market today. Studies have identified the sensory aspects and volatile and non-volatile compounds that characterize the flavor of different coffees.
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Foods, 2020 Check All That Apply (CATA) has become a popular type of questionnaire response in sensory/consumer research in recent years. However, some authors have pointed out potential problems with the method. An online survey using either a Check-All-That-Apply (
Denis Richard Seninde, Edgar Chambers
doaj +1 more source
Motivations for Food Consumption during Specific Eating Occasions in Turkey
Foods, 2016 Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet
Delores Chambers +10 more
doaj +1 more source