Sensory profiling is a primary technique used to characterize products in the food industry.
Consumer-based rapid descriptive methods such as Check-All-That-Apply (CATA) and Pivot …

This study determined the effect of the incorporation of micronized salt on physicochemical,
yield and consumer's sensory characteristics of beef burger. The micronized salt was …

This study aimed to construct and validate a scale to evaluate the honey consumer
perception. Furthermore, the impact of packaging design on honey's perceived quality and …

The performance of the recently developed rapid sensory descriptive method Pivot© Profile
(PP) was assessed with a set of 17 Shiraz/Syrah red wines using a group of 49 sommeliers …

Rapid sensory profiling methods relying on consumers' perceptions are getting prevalent
and broadly utilized by labs and companies to supersede conventional sensory profiling …

Honey is a widely utilized sweetener containing mainly sugars with many other minor
ingredients such as metallic elements. The analysis aimed to develop a chemometric model …

The study aimed to combine Pivot© Profile and Check-all-that-apply (CATA) sensory
techniques to determine the sensory attributes of adulterated honey and the impact of honey …

Aromatic characterization is a key element of enhancing one's knowledge of wine. While
several studies have investigated the importance of wine expertise in the ability to perform …

Local foods offer benefits for the sustainability of the food supply chain, yet they face
challenges due to variability in production and market saturation. This highlights the …

Artisanal pasta made from wheat or underutilized cereal flours has grown in popularity with
the expansion of the local and short food chains. Artisanal pasta makers do not use the …