Descriptive sensory analysis in practice

Descriptive sensory analysis in practice

In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques us...

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Bibliographic Details
Other Authors: Gacula, Maximo C. (Editor)
Format: Electronic Resource
Language:English
Published: Trumbull, Connecticut Food & Nutrition Press 2004.
Subjects:
Sensory evaluation.
Food > Sensory evaluation.
Online Access:Available for UP System via Wiley Online Library