A guide to the sensory evaluation of smell, aroma and taste of hard and semi-hard cheeses

LWT

Volumn 30, Issue 7, 1997, Pages 653-664

  Bérodier, Florence ^a   Lavanchy, Pierre ^b   Zannoni, Mario ^c   Casals, Jeronima ^d   Herrero, Luis ^e   Adamo, Corrado ^f  

^a Comite Interprofessionnel du Gruyere ^*  (France)

^b Swiss Federal Dairy Research Station   (Switzerland)

^c Consorzio del Formaggio ^*  (Italy)

^d Consejo Regulador DO Queso Mahon ^*  (Spain)

^e Alimentación y Medio Ambiente   (Spain)

^f Aosta Hospital   (Italy)

Author keywords

Aroma descriptors; Cheese; Panel; Sensory assessment; Training

Indexed keywords

EID: 0031281091     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0235     Document Type: Article

References (12)

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11. 11 ISSANCHOU, S., LESSCHAEVE, I. AND KÖSTER, E. P. Screening individual ability to perform descriptive analysis of food products: basic statements and application to a Camembert cheese descriptive panel. Journal of Sensory Studies, 10, 349-368 (1995)
12. 12 AFNOR. Analyse Sensorielle. Vocabulaire. Paris NF ISO 5492 (1992)