Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Food Quality and Preference

Volumn 15, Issue 7-8 SPEC.ISS., 2004, Pages 655-668

  Saint Eve, Anne ^a   Paçi Kora, Enkelejda ^a   Martin, Nathalie ^a  

^a AGROPARISTECH   (France)

Author keywords

Descriptive analysis; Free choice profiling; Sorting; Texture flavour interactions

Indexed keywords

FAT; FLAVORING AGENT; YOGHURT;

ADULT; ALMOND; ANALYTIC METHOD; APPLE; ARTICLE; BUTTER; CHEMICAL COMPOSITION; COCONUT; CONTROLLED STUDY; DECISION MAKING; FEMALE; FLOW KINETICS; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; INTERMETHOD COMPARISON; LIPID COMPOSITION; LOW FAT DIET; MALE; MECHANICS; PERCEPTION; SENSORY ANALYSIS; SMELLING; STRAWBERRY; SWEETNESS; TASTE DISCRIMINATION; THICKNESS;

FRAGARIA X ANANASSA; MALUS X DOMESTICA; PRUNUS DULCIS;

EID: 6344282568     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2003.09.002     Document Type: Article

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