Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America

International Dairy Journal

Volumn 15, Issue 5, 2005, Pages 473-483

  Drake, M A ^a   Yates, M D ^a   Gerard, P D ^b   Delahunty, C M ^c   Sheehan, E M ^c   Turnbull, R P ^d   Dodds, T M ^d  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

Cheese flavour; Cross cultural; International; Sensory analysis

Indexed keywords

FLAVORS; MARKETING; PRINCIPAL COMPONENT ANALYSIS; RESEARCH AND DEVELOPMENT MANAGEMENT; SENSORY PERCEPTION; STANDARDIZATION;

CHEDDAR CHEESE; FLAVOR LEXICONS; SENSORY LANGUAGES; SENSORY SPACE PATTERNS;

DAIRY PRODUCTS;

EID: 16244377479     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.09.006     Document Type: Article

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