The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

Food Research International

Volumn 41, Issue 10, 2008, Pages 989-997

  Heenan, Samuel P ^a   Dufour, Jean Pierre ^a   Hamid, Nazimah ^a   Harvey, Winna ^c   Delahunty, Conor M ^a,b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b CSIRO   (Australia)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bread freshness; Consumer perception; Descriptive analysis; Partial least squares regression (PLSR)

Indexed keywords

AUTOMOBILE DRIVERS; CLUSTER ANALYSIS; CURVE FITTING; LEAST SQUARES APPROXIMATIONS; TURBULENT FLOW;

BREAD FRESHNESS; CONSUMER PERCEPTION; CONSUMER PERCEPTIONS; CONSUMER SEGMENTS; DESCRIPTIVE ANALYSIS; DESCRIPTIVE SENSORY ANALYSES; HIERARCHICAL CLUSTER ANALYSES; PARTIAL LEAST SQUARES REGRESSION (PLSR); PARTIAL LEAST SQUARES REGRESSIONS; PRINCIPAL COMPONENTS; SENSORY DATUMS; SENSORY QUALITIES; TEST RESULTS;

PRINCIPAL COMPONENT ANALYSIS;

EID: 55649090787     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.08.002     Document Type: Article

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