Relating the sensory sensation 'creamy mouthfeel' in custards to rheological measurements

Journal of Chemometrics

Volumn 19, Issue 3, 2005, Pages 191-200

  Jellema, Renger H ^a   Janssen, Anke M ^b,c   Terpstra, Marjolein E J ^b,c   De Wijk, Rene A ^b,c   Smilde, Age K ^a  

^a TNO   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Creamy mouthfeel; PLS regression; Rheology; Sensory

Indexed keywords

FOOD PRODUCTS; PRODUCT DEVELOPMENT; SENSORY ANALYSIS; THROUGHPUT;

CREAMY MOUTHFEEL; EARLY STAGE OF PRODUCT DEVELOPMENT; GAIN INSIGHT; HIGH THROUGHPUT SCREENING; INSTRUMENTAL MEASUREMENTS; MOUTHFEEL; PLS REGRESSION; RHEOLOGICAL MEASUREMENTS; SENSORY; SENSORY ATTRIBUTES;

RHEOLOGY;

EID: 28844473570     PISSN: 08869383     EISSN: None     Source Type: Journal    
DOI: 10.1002/cem.922     Document Type: Article

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