Development of a structured sensory honey analysis: Application to artisanal madrid honeys

Food Science and Technology International

Volumn 16, Issue 1, 2010, Pages 19-29

  Gonzalez M M ^a   De Lorenzo, C ^a   Perez R A ^a  

^a Dept Agroalimentación   (Spain)

Author keywords

Descriptor; Honey; Profile sheet; Sensory analysis; Structured scale

Indexed keywords

DESCRIPTORS; HONEY AROMA; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY PROFILES; SENSORY PROPERTIES;

CUCUMIS MELO VAR. INODORUS;

ADHESION; ADULT; AGED; ARTICLE; FEMALE; FOOD ANALYSIS; HONEY; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; ODOR; PH; PHYSICAL CHEMISTRY; PIGMENTATION; SENSATION; SPAIN; TASTE; TOUCH; VISCOSITY;

ADHESIVENESS; ADULT; AGED; FEMALE; FOOD ANALYSIS; HONEY; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; SENSATION; SMELL; SPAIN; TASTE; TOUCH; VISCOSITY; YOUNG ADULT;

EID: 77953501150     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209351869     Document Type: Article

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