Improving team tasting in the food industry

Rapid Sensory Profiling Techniques and Related Methods: Applications in New Product Development and Consumer Research

Volumn , Issue , 2015, Pages 345-362

  Rogeaux, M ^a  

^a Groupe Danone   (France)

Author keywords

Compare; Describe; Internal testing; Rank; Sensory characterization; Team tasting

Indexed keywords

COMPARE; DESCRIBE; RANK; SENSORY CHARACTERIZATION; TEAM TASTING;

EID: 84941553190     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781782422587.3.345     Document Type: Chapter

References (5)

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2. Christensen R.H.B., Cleaver G., Brockhoff P.B. Statistical and Thurstonian models for the A-not protocol with and without sureness. Food Quality and Preference 2011, 22:542-549.
3. Kim K., O'Mahony M. A new approach to category scales of intensity i: traditional versus rank-rating. Journal of Sensory Studies 1998, 13:241-249.
4. Meilgaard M., Civille C.V., Carr B.T. Sensory Evaluation Techniques 2000, 448. CRC Press. 2nd edn.
5. O'Mahony M. Sensory Evaluation of Food: Statistical Methods and Procedures 1995, Marcel Dekker, Inc., New York.