Development of a preliminary sensory lexicon for floral honey

Food Quality and Preference

Volumn 16, Issue 1, 2005, Pages 71-77

  Galan Soldevilla H ^a   Ruiz Perez Cacho M P ^a   Serrano Jimenez S ^a   Jodral Villarejo, M ^a   Bentabol Manzanares, A ^b  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b NONE   (Spain)

Author keywords

PCA; QDA

Indexed keywords

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; HONEY; HUMAN; LINGUISTICS; ODOR; SENSORY ANALYSIS; SPAIN; STANDARD; VISCOSITY;

EID: 5744221734     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.02.001     Document Type: Article

References (23)

1. Albore Rd. Characterisation of honeys from the Veneto region by quality and geographical origin Annali della Facolta di Agraria, Universita degli Studi di Perugia 48 1994 457-492
2. Anupama D. Bhat K.K. Sapna V.K. Sensory and physico-chemical of commercial samples of honey Food Research International 36 2003 1983-1991
3. Berodier F. et al. Guide d'évaluation olfacto-gustative des fromages á pâte dure et semi-dure Lebensmittel-Wissenschaft & Technologie 30 1997 653-664
4. Bruneau E. Barbier E. Gallez L.M. Guyot-Declerk C. La roue des aromes des miels Abeilles & Cie 77 4 2000 16-23
5. Castro R.M. Escamilla M.J. Reig R.B. Evaluation of color of some Spanish unifloral honey types as a characterization parameter Journal of the AOAC International 75 3 1992 537-542
6. Esti M. Panfili G. Marconi E. Trivisonno M.C. Valorization of the honeys from the Molise region through physicochemical, organoleptic and nutritional assessment Food Chemistry 58 1-2 1997 125-128
7. Estupiñan S. Sanjuan E. Millán R.Y. Gonzalez Cortes M.A. Evaluación de la calidad sensorial de mieles artesanales de Gran Canaria Alimentaria 306 1999 87-91
8. Gonnet, M., & Vache, G. (1973). El sabor de la miel. Apimondia-Bucarest
9. Gonnet, M., & Vache, G. (1984). Le gout du miel. Edition UNAF, París, France
10. Gonnet, M., & Vache, G. (1998). Analyse sensorielle descriptive de quelques miels monofloraux de France et dÉurope. Editions Abeille de France, París, France
11. González M. de Lorenzo C. Calidad Sensorial de las mieles de Madrid: (I) Configuración de un grupo de cata y obtención de escalas normalizadas Alimentaria 97 2002 97-102
12. González M. de Lorenzo C. Calidad Sensorial de las mieles de Madrid: (II) Correlación con el análisis instrumental Alimentaria 103 2002 103-109
13. Guillén M.D. Mazanos M.J. Study of the components of an aqueous smoke flavouring by means of Fourier Transform Infrared Spectroscopy and Gas chromatography with mass spectrometry and flame ionization detectors Advances in Food Sci. 18 1996 121-127
14. Guyot-Declerck C. Un lexique d'odeurs et d'aromes pour les miels: premier pas Abeilles & Cie 65 4 1998 23-28
15. Heisserer D.M. Chambers E.IV Determination of the sensory flavour attributes of aged natural cheese J. Sensory Studies 8 1993 121-132
16. ISO 8586-1 (1993). Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: Selected assessors
17. Jellinek Sensory evaluation of food 1985 Ellis Horwood
18. Mieles de la Comunidad Valenciana (2002). www.mielesdelaComunidadValenciana.es
19. Persano et al. (1995). Conoscere il miele.guida all'analisis sensoriale. Avenue Media
20. Singh N. Kuar Bath P. Quality evaluation of different types of Indian honey Food Chemistry 58 1-2 1997 129-133
21. Solberg, T., Tidemann, E., & Martens, M. (1987). Sensory profiling of cooked, peeled and individually frozen shrimps (Pandalus borealis), an investigating of sensory changes during frozen storage. In: Proceedings of the International Symposium on Seafood Quality Determination. Nov. 10-14, 1986, Anchorage, Alaska. (D.E. Kramer and J. Liston, eds.) pp. 109-121, Elsevier, Amsterdam
22. Stone H. Sidel J. Sensory Evaluation Practices 2nd ed. 1993 Academic Press London
23. Torres-Peneranda A.V. Reitmerier C.A. Sensory Descriptive Analysis of soymilk J. Food Sci. 66 2 2001 352-356