A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods

The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive...

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Bibliografiske detaljer

Hovedforfatter:	ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao
Format:	Artigo
Sprog:	Inglês
Udgivet:	China Food Publishing Company 2024-09-01
Serier:	Shipin Kexue
Fag:	sensory evaluation; ‘static’ sensory description method; dynamic sensory description method; assessor; consumer
Online adgang:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-17-031.pdf
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