Chemical and sensory correlations for orange juice
1995
Burgard, D.R.
Concepts and methodology used in the study of multivariate relationships between chemical composition and sensory characteristics are discussed. An approach is demonstrated by analysis of a data set consisting of chemical and sensory measurements on orange juice. Variations caused by fruit variety, maturity, processing and product aging were present. Relationships between the chemical composition, expert panel sensory evaluations and consumer test scores were identified.
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