Preference mapping of color of Uruguayan honeys

Journal of Sensory Studies

Volumn 22, Issue 5, 2007, Pages 507-519

  Gámbaro, Adriana ^a   Ares, Gastón ^a   Giménez, Ana ^a   Pahor, Silvana ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34548676371     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00125.x     Document Type: Article

References (12)

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3. FELL, R.D. 1978. The color grading of honey. Am. Bee J. 18, 782 789.
4. ISO. 1988. Sensory Analysis. General Guidance for the Design of Test Rooms, ISO 8589, Geneva, Switzerland.
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9. PERSANO ODDO, L., PIAZZA, M.G. ZELLINI, G. 1995. Caratteristiche cromatiche dei mieli uniflorali. Apicoltura 10, 109 120.
10. SCHLICH, P. 1995. Preference mapping: Relating consumer preferences to sensory or instrumental measurements. In Bioflavour'95. Analysis/Precursor Studies/Biotechnology (P. Etiévant P. Schreier, eds.) pp. 231 245, INRA Editions, Versailles, France.
11. TERRAB, A., GONZÁLEZ-MIRET, L. HEREDIA, F.J. 2004. Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry. Eur. Food Res. Technol. 218, 488 492.
12. USDA. 1985. United States Standards for Grades of Extracted Honey, USDA, Washington, DC.