Survey of relationship between sensory and measurable traits in apples
1999
Findova, I. (Okresni Stanice Mladych Prirodovedcu, Karvina Raj (Czech Republic)) | Horcin, V.
The aim of the study is to explain importance of the use of methods of sensory analysis as a whole to determine objective quality of foods and their relationships to selected values obtained by measurable methods. For this purpose 76 cultivars were evaluated sensorically by nine-degree scale with twelve proposed descriptors. Samples were also evaluated by the methods of physical and chemical analyses while closeness of mutual relationships inside and between values was sought for. The determination of the level of these relationships makes possible better understanding of sensory analysis as objective science, it aids to improve the selection of descriptors for sensory evaluation and to judge more real the total quality of fresh as well as stored apples.
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