Analysis of Sensory Properties in Foods

• Hoofdauteur: Chambers IV, Edgar (auth)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Onderwerpen: Biology, life sciences; mayonnaise; Choquet integral; multi-attribute time-intensity (MATI) data; foods; fuzzy measure; specialty food; monosodium glutamate (MSG); food label; plant breeding; consumer test; perception; multi-criteria decision-making; interaction indices; multicollinearity; unique food products; sensory thresholds; natural; quality control; Shapley value; processing; thermosensing; willingness to pay; esophageal cancer; cross-cultural affective test; carryover effects; Prunus dulcis; hot beverages; sensory acceptability; mixed models; chicken soup; sensory bias; product development; temperature; methodological study; relative importance of attributes to liking; product improvement; nonlinear models; consumer; lexicon; descriptive sensory analysis; emulsification; ingredient; hydroSOStainable products; temporal drivers of liking (TDOL); texture; MSG substitutes; functional data analysis; food; ethnic food; descriptive analysis; LMG statistic; shelf life; sensory evaluation; sensory; coffee; fruit chews; descriptive
• Online toegang: DOAB: download the publication; DOAB: description of the publication

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat...