Use of descriptive sensory methods for evaluation of various types of foods.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93866" target="_blank" >RIV/00216305:26310/11:PU93866 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Use of descriptive sensory methods for evaluation of various types of foods.
Original language description
This work was focused on the use of profile tests for sensory analysis of foods. The development of profile methods, advantages and disadvantages of the techniques, specific training of panelists, the organization and the requirements for testing place and testing are described. There is a brief overview of other methods and legislation used in sensory analysis. In the experimental part several types of foods such as bread, ham, yogurt, apple and chocolate have been selected. For each of these foods theforms for profile evaluation of flavor and texture have been developed. Consequently, the selected samples were sensorially evaluated by panel composed from students of FCH BUT.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů