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Volumn 27, Issue 1, 2012, Pages 37-47

The McCormick spice wheel: A systematic and visual approach to sensory lexicon development

Author keywords

[No Author keywords available]

Indexed keywords

BUSINESS PARTNERS; MCCORMICK; PRODUCT CATEGORIES; PRODUCT DEVELOPERS;

EID: 84856500797     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00365.x     Document Type: Article
Times cited : (46)

References (8)
  • 1
    • 84856476487 scopus 로고    scopus 로고
    • ASTM 66. Aroma and flavor lexicon for sensory evaluation: Terms, definitions, references, and examples
    • ASTM 66. 1996. Aroma and flavor lexicon for sensory evaluation: Terms, definitions, references, and examples.
    • (1996)
  • 2
    • 84978558167 scopus 로고
    • Progress towards an international system of beer flavor terminology
    • CLAPPERTON, J.F., DALGLIESH, C.E. and MEILGAARD, M.C. 1976. Progress towards an international system of beer flavor terminology. J. Inst. Brew. 82, 7-13.
    • (1976) J. Inst. Brew. , vol.82 , pp. 7-13
    • Clapperton, J.F.1    Dalgliesh, C.E.2    Meilgaard, M.C.3
  • 3
    • 78650057155 scopus 로고    scopus 로고
    • Sensory lexicon of brewed coffee for Japanese consumers, untrained coffee professionals and trained coffee tasters
    • DOI: 10.1111/j.1745-459X.2010.00313.x ER
    • HAYAKAWA, F., KAZAMI, Y., WAKAYAMA, H., OBOSHI, R., TANAKA, H., MAEDA, G., HOSHINO, C., IWAWAKI, H. and MIYABAYASHI, T. 2010. Sensory lexicon of brewed coffee for Japanese consumers, untrained coffee professionals and trained coffee tasters. J. Sensory Studies 25, 917-939. DOI: 10.1111/j.1745-459X.2010.00313.x ER.
    • (2010) J. Sensory Studies , vol.25 , pp. 917-939
    • Hayakawa, F.1    Kazami, Y.2    Wakayama, H.3    Oboshi, R.4    Tanaka, H.5    Maeda, G.6    Hoshino, C.7    Iwawaki, H.8    Miyabayashi, T.9
  • 4
    • 78650072105 scopus 로고    scopus 로고
    • Development and application of a lexicon to describe the flavor of pomegranate juice
    • DOI: 10.1111/j.1745-459X.2010.00307.x ER
    • KOPPEL, K. and CHAMBERS, E. 2010. Development and application of a lexicon to describe the flavor of pomegranate juice. J. Sensory Studies 25, 819-837. DOI: 10.1111/j.1745-459X.2010.00307.x ER.
    • (2010) J. Sensory Studies , vol.25 , pp. 819-837
    • Koppel, K.1    Chambers, E.2
  • 5
    • 79551498508 scopus 로고    scopus 로고
    • Possibility for a strawberry jam sensory standard
    • DOI: 10.1111/j.1745-459X.2010.00323.x ER
    • KOPPEL, K., TIMBERG, L., SALUMETS, A. and PAALME, T. 2011. Possibility for a strawberry jam sensory standard. J. Sensory Studies 26, 71-80. DOI: 10.1111/j.1745-459X.2010.00323.x ER.
    • (2011) J. Sensory Studies , vol.26 , pp. 71-80
    • Koppel, K.1    Timberg, L.2    Salumets, A.3    Paalme, T.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.