Comparison of two TCATA variants for dynamic sensory characterization of food products

Food Quality and Preference

Volumn 54, Issue , 2016, Pages 160-172

  Ares, Gastón ^a   Castura, John C ^b   Antúnez, Lucía ^a   Vidal, Leticia ^a   Giménez, Ana ^a   Coste, Beatriz ^c   Picallo, Alejandra ^c   Beresford, Michelle K ^d   Chheang, Sok L ^d   Jaeger, Sara R ^d  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b Compusense Inc ^*  (Canada)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

CATA; Check all that apply questions; Consumers; Sensory characterization; TCATA Fading; Temporal methods; Trained assessors

Indexed keywords

EID: 84979888057     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2016.07.006     Document Type: Article

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