A novel method of descriptive analysis on hot brewed coffee: Time scanning descriptive analysis

European Food Research and Technology

Volumn 228, Issue 6, 2009, Pages 931-938

  Seo, Han Seok ^a,b   Lee, Minwoo ^a   Jung, Young Jeong ^a   Hwang, Inkyeong ^a  

^a Seoul National University   (South Korea)

^b UNIVERSITY OF DRESDEN MEDICAL SCHOOL   (Germany)

Author keywords

Brewed coffee; Descriptive analysis; Temperature; Time scanning descriptive analysis

Indexed keywords

SCANNING;

ALTERNATIVE METHODS; BREWED COFFEE; DESCRIPTIVE ANALYSIS; DISTINCT POINTS; NOVEL METHODS; PRINCIPAL COMPONENTS; SAMPLE TEMPERATURES; SENSORY ATTRIBUTES; SENSORY EVALUATIONS; TEMPERATURE RANGES; TIME GAPS; TIME SCANNING DESCRIPTIVE ANALYSIS;

SENSORY PERCEPTION;

EID: 62949222757     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1006-3     Document Type: Article

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