Sensory food science has evolved from the need for scientifically sound and systematic
sensory evaluation of foods. Capitalising on its multidisciplinary nature, it has to …

In the sensory evaluation literature, it has been suggested that sorting tasks followed by a
description of the groups of products can be used by consumers to describe products, but a …

The objective of this study was to propose a rapid method for obtaining sensory descriptions
of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes …

In descriptive analysis, the establishing of the list of attributes is crucial. Attributes should
account for consumers' perceptions and be understood by professionals for efficient …

Perceptual maps are a popular tool in sensometric research. They are often used to visually
study relations between two or more products and/or attributes, or to depict subjects' …

This study examined how the effectiveness of training people to identify confusable odour
samples depends on the kind of label used in the task. In Experiments 1–3 participants were …

Water and fat content are the main factors influencing texture of cheese curd, so, the
relationship between them must be considered in developing a product with reduced fat …

Identifying an odour can be difficult, particularly when odours are combined. However, wine
experts are allegedly able to describe the odours and flavours of wines in ways that other …

Öl beskrivs som en ny trend. Författarna har efterfrågat ett standardiserat språk som passar
de många olika målgrupper som nu möter nya ölsorter på den svenska marknaden. Det nya …