Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)

Food Research International

Volumn 101, Issue , 2017, Pages 249-258

  Esmerino, Erick A ^a,d   Castura, John C ^b   Ferraz, Juliana P ^a   Tavares Filho, Elson R ^a   Silva, Ramon ^c,d   Cruz, Adriano G ^c   Freitas, Mônica Q ^d   Bolini, Helena M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Compusense Inc ^*  (Canada)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Dynamic methods; Fermented dairy products; Progressive Profiling; Sensory characterization; TCATA; TDS

Indexed keywords

DAIRY PRODUCTS; FERMENTED MILK; SENSORY ANALYSIS; SENSORY PERCEPTION;

DYNAMIC METHOD; FERMENTED DAIRY PRODUCTS; PROGRESSIVE PROFILING; SENSORY CHARACTERIZATION; TCATA;

DAIRIES;

FLAVORING AGENT; YOGHURT;

ADOLESCENT; ADULT; ANALYSIS; CONSUMER ATTITUDE; DAIRY PRODUCT; FEMALE; FERMENTATION; FERMENTED DAIRY PRODUCT; FOOD ANALYSIS; HUMAN; MALE; MIDDLE AGED; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; CONSUMER BEHAVIOR; CULTURED MILK PRODUCTS; DAIRY PRODUCTS; FEMALE; FERMENTATION; FLAVORING AGENTS; FOOD ANALYSIS; HUMANS; MALE; MIDDLE AGED; TASTE; TASTE PERCEPTION; YOGURT; YOUNG ADULT;

EID: 85029216950     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.012     Document Type: Article

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