Application of the fast sensory method ‘Rate-All-That-Apply’ in chocolate Quality Control compared with DHS-GC-MS

International Journal of Food Science and Technology

Volumn 51, Issue 8, 2016, Pages 1877-1887

  Waehrens, Sandra S ^a   Zhang, Shujuan ^a   Hedelund, Pia I ^b   Petersen, Mikael A ^a   Byrne, Derek V ^c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH TECHNOLOGICAL INSTITUTE   (Denmark)

^c AARHUS UNIVERSITY   (Denmark)

Author keywords

Chocolate production; dynamic headspace sampling combined with gas chromatography mass spectrometry; QC programmes; Rate All That Apply; sensory evaluation

Indexed keywords

CHROMATOGRAPHY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SENSORY ANALYSIS; SPECTROMETRY;

COMPLEMENTARY METHODS; CONSUMER SATISFACTIONS; DYNAMIC HEADSPACE SAMPLING; QC PROGRAMMES; QUALITY PARAMETERS;

QUALITY CONTROL;

EID: 84978916645     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13161     Document Type: Article

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