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The Positive Influences of Roselle Anthocyanin Active Film on Shrimp (Penaeus vannamei) Sensory Attribute Modification
The enhancement behaviors of polyvinyl alcohol/hydroxypropyl methyl cellulose/roselle anthocyanin (PHR) film on sensory and physico-chemical...
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Descriptive Sensory Analyses
Sourdough technology is widespread throughout the world and is considered as the most suitable and sustainable process to enhance the nutritional,...
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Wine Descriptive Sensory Profiling
Descriptive methods are an essential part of sensory testing protocols. Out of the selection and training of sensory assessors, testing environment...
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Consumers of Extra Virgin Olive Oil Perceive Sensory Attributes in the Same Way as Trained Panelists?
The official sensory analysis of extra virgin olive oil (EVOO) must be performed by trained evaluators, but the objective of this work was to verify...
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Chemical profile and sensory perception of coffee produced in agroforestry management
Ecological sustainability, productivity, and sensory quality of coffee fruits are important variables for coffee cultivation in agroforestry systems...
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Quality and Sensory Evaluation of Food
This chapter deals with food quality and introduces the highly specialist area of sensory evaluation. The chapter is divided into four main sections....
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Panel Performance, Sensory Characterization and Consumer Preference of Chinese Traditional Chrysanthemum Drink
In China, herbal drinks possess long-standing traditional cultural characteristics cater to consumers’ demand for both natural ingredients and...
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Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke
This study investigated the performance of liquid smoke food flavouring on sensory perception and consumer acceptability using sirloin steak. The...
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Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties
Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between...
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Texture study of gluten-free cookies added with fibre by instrumental, image and sensory analysis
The alternative starches and flours used in gluten-free bakery in replacement of wheat have very low quantities of fibre. As a consequence, the...
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Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies
The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or...
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Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
Consumers are increasingly interested in chestnuts for their health benefits and also for their organoleptic qualities. It is therefore very...
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Role of Sensory Evaluation in Health and Wellness Food Products
Sensory evaluation is both a fascinating and confusing tool for food industry researchers, which uses a series of objective measurements and analyses...
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Sensory Acceptance Test of Edible Packaging Using Hedonic Scale
Food packaging has various functions, including protecting food and food products from potential damage and degradation and providing information to...
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An Analysis of Consumer Sensory and Sensibility Factors for Planning Conductive Fabric Clothing
The ultimate purpose of this research is to analyze consumers’ complex sensory and sensibility factors, providing fundamental data to assist in...
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Quick insights into whisky — investigating rapid and efficient methods for sensory evaluation and chemical analysis
The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often...
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative description analysis, temporal check-all-that-apply...
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Sensory temporality of sweeteners in aqueous solution and in yogurt
Excessive sucrose consumption leads to diseases such as obesity and diabetes; the industry is focusing on the use of sweeteners with low caloric...
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Temporal Dominance of Sensations (TDS) Applied to Wine Sensory Evaluation
Temporal Dominance of Sensations (TDS) is a temporal sensory methodology that consists in identifying and rating sensations perceived as dominant...
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Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii
Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory...
