Deskriptive analysis - a tool for monitoring of oxidative changes in foods
2000
Golob, T. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The contribution first reviews the descriptive analysis, which is in comparison with discrimination and acceptance testing methods the most sophisticated of the available sensory methodologies. General requirements for selection, training and monitoring of the panel, the importance and the use of descriptors are briefly presented. The main advantages and deficiencies of some techiques are described: Flavour Profile, Quantitative Descriptive Analysis, Texture Profile, Sensory Spe ctrum and Free-Choice Profiling. This part is followed by some examples of application of descriptive analysis to monitor the oxidative changes and the influence of antioxidants on perceived sensory attributes in foods.
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Эту запись предоставил University of Ljubljana