Development of a total quality scoring system based on consumer preference weightings and sensory profiles: Application to fruit dates (Tamr)

Food Quality and Preference

Volumn 12, Issue 8, 2001, Pages 499-506

  Ismail, Baraem ^a   Haffar, Imad ^a   Baalbaki, Riad ^b   Henry, Jeya ^c  

^a U Arab E   (United Arab Emirates)

^b AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

^c OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Consumer prefaces; Fruit dates; Quality Control

Indexed keywords

EID: 0043263039     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(01)00043-X     Document Type: Article

References (18)

1. Al-Hooti S., Sidhu J.S., Al Otaibi J., Al Ameeri H., Qabazard H. Utilization of date fruits at different maturity stages for variety Pickles. Advances in Food Sciences. 19(1/2):1997;1-7.
2. Chambers E.IV., Bowers J.R. Consumer perception of sensory qualities in muscle foods. Food Technology. 47(11):1993;116-120.
3. Food and Agriculture Organization of the United Nations (FAO). (1962). Dates. FAO Plant Production and Protection Series No. 13. Rome, Italy: FAO.
4. Hollingsworth P. Sensory testing and the language of the consumer. Food Technology. 50(2):1996;65-69.
5. Horsfield S., Taylor L.J. Exploring the relationships between sensory data and acceptability of meat. Journal of the Science of Food and Agriculture. 27:1976;1044-1056.
6. Lambiote, B. (1982). Some aspects of the role of dates in human nutrition. In Proceedings of the First International Symposium on Date Palm. King Faisal University, Saudi Arabia, 23-25 March 1982.
7. Logue A.W., Smith M.E. Prediction of food preferences in adult humans. Appetite. 7:1986;109-125.
8. Lyon, D. (1990). Factors affecting the sensory quality of vegetables. Food science and technology today, 4, 40-44.
9. Meiselman H.L. Critical evaluation of sensory techniques. Food Quality and Preference. 4:1993;33-40.
10. Moskowitz H., Krieger B. What sensory characteristics drive product quality? An assessment of individual differences. Journal of Sensory Studies. 8:1993;271-282.
11. Munoz A.M., Chamberss E.IV. Relating sensory measurements to consumer acceptance of meat products. Food Technology. 47(11):1993;128.
12. Piggott J.R. Design questions in sensory and consumer science. Food Quality and Preference. 6:1995;217-220.
13. Qarooni J., Orth R.A., Wootton M. A test baking technique for Arabic bread quality. Journal of Cereal Science. 6:1987;69-80.
14. Shepherd R., Griffiths N.M., Smith K. The relationship between consumer preferences and trained panels responses. Journal of Sensory Studies. 3:1988;19-35.
15. Sidel J.L., Stone H. The role of sensory evaluation in the food industry. Food Quality and Preference. 4:1993;65-73.
16. Steel R.G.D., Torrie J.H. Principles and procedures of statistics (2nd ed.). 1980;McGraw-Hill Book Co, London.
17. Stone H., Sidel J.L. Sensory evaluation practices. 1985;Academic Press, London.
18. Tourila H., Pangborn R.M. Prediction of reported consumption of selected fat-containing foods. Appetite. 11:1988;81-95.