Featured Application Authors are encouraged to provide a concise description of the specific
application or a potential application of the work. This section is not mandatory. Abstract …

This chapter describes the potential uses for descriptive analysis in sensory evaluation. We
then discuss the use of language and concept formation as well as the requirements for …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

This paper discusses statistical methods and a workflow strategy for comparing performance
across multiple sensory panels that participated in a proficiency test (also referred to as inter …

The aim of this work was to obtain information about how perceptible sensory differences
affect consumer acceptability for yoghurt and a yoghurt-like product. Descriptive sensory …

Introduction: Patients who suffer from chewing and swallowing disorders, ie dysphagia, may
have difficulties ingesting normal food and liquids. In these patients a texture modified diet …

This study aimed to establish a consumer quality standard for Camembert‐type cheeses,
combining chemical analysis, sensory profile, CATA (Check‐All‐That‐Apply), preference …

The aim of the present study was to evaluate the suitability of defined odour attributes for the
sensory evaluation of bulk fish oil and reconstituted microencapsulated fish oil as well as the …

For a sweetener to successfully replace sucrose in food formulations, studies must first be
conducted to determine the concentrations of the sweeteners to be used and their …

Layered and homogeneous gelatin gels with controlled rheological properties were
compared for their sensory characteristics, specifically sweetness, hardness, breakdown …