Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale

Journal of Sensory Studies

Volumn 32, Issue 5, 2017, Pages

  Jarma Arroyo, Sara E ^a   Seo, Han Seok ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; UNMANNED AERIAL VEHICLES (UAV);

COOKED RICE; DESCRIPTIVE SENSORY ANALYSIS; DISCRIMINABILITY; FRAME OF REFERENCE; HIGH INTENSITY; METALLIC FLAVORS;

SENSORY ANALYSIS;

FLAVOR; RICE; SAMPLES;

EID: 85030216033     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12295     Document Type: Article

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