The effect of the combination of salty, bitter and sour accompaniment on the flavor and juiciness of pork patties

Journal of Sensory Studies

Volumn 25, Issue 4, 2010, Pages 536-548

  Aaslyng, M D ^a   Frost M B ^b  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

INDIVIDUAL COMPONENTS; SENSORY PROPERTIES;

VEGETABLES;

CUCUMIS SATIVUS; ERUCA SATIVA; SOLANUM TUBEROSUM;

EID: 78149270114     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00285.x     Document Type: Article

References (9)

1. AASLYNG, M.D. and FRØST, M.B. 2008. The effect of basic taste solutions and selected vegetables accompaniments on the sensory properties of pork. J. Sens. Studies 23, 720-742.
2. ASTM-MNL 13. 1992. Manual on descriptive analysis. In Testing for Sensory Evaluation (R.C. Hootman, ed.) pp. 15-34, ASTM, Philadelphia, PA.
3. ISO 4121. 2003. Sensory Analysis - Guidelines for the Use of Quantitative Response Scale, 2nd Ed., ISO Dansk Standard, Charlottenlund, Denmark.
4. ISO 8586-1 1993. Sensory Analysis - General Guidance for Selection, Training and Monitoring of Assessors, ISO Dansk Standard, Charlottenlund, Denmark.
5. MADRIGAL-GALAN, B. and HEYMANN, H. 2006. Sensory effects of consuming cheese prior to evaluating red wine flavor. Am. J. Enol. Vitic. 57, 12-22.
6. NYGREN, I.T., GUSTAFSSON, I.B., HAGLUND, A., JOHANSSON, L. and NOBLE, A.C. 2001. Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce. J. Sens. Studies 16, 461-470.
7. NYGREN, I.T., GUSTAFSSON, I.B. and JOHANSSON, L. 2002. Perceived flavor changes in white wine after tasting blue mould cheese. Food Serv. Technol. 2, 163-171.
8. NYGREN, I.T., GUSTAFSSON, I.B. and JOHANSSON, L. 2003a. Effects of tasting techniques - sequential tasting vs. mixed tasting - on perception of dry white wine and blue mould cheese. Food Serv. Technol. 3, 61-69.
9. NYGREN, I.T., GUSTAFSSON, I.B. and JOHANSSON, L. 2003b. Perceived flavor changes in blue mould cheese after tasting white wine. Food Serv. Technol. 3, 143-150.