Sensory evaluation of pork flavor
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F12%3A43871527" target="_blank" >RIV/62157124:16270/12:43871527 - 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
Sensory evaluation of pork flavor
Original language description
Flavor perception is a highly complex system. Flavorful foodstuffs can include hundreds of volatile compounds. In addition, these volatiles are not uniformly released from the food, but may interact with macro ingredients such as fat, carbohydrates, andproteins of the food base in many different patterns. Flavor perception can be divided into three stages. Odor assessment, flavor in the mouth assessment, and after-taste assessment. In sensory analysis, a panel of judges/assessors is used. Generally, itis necessary to train the panel. The degree of training depends on the type of test that should be applied. if the opinion of the consumers is being investigated, then an untrained consumer panel is used. Methods to evaluate pork flavor are discriminative methods, consumer's evaluation, or dynamic sensory methods. All data must be statistically processed. Different factors influence pork flavor.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Handbook of Meat, Poultry and Seafood Quality
ISBN
978-0-470-95832-2
Number of pages of the result
23
Pages from-to
257-279
Number of pages of the book
576
Publisher name
Wiley-Blackwell Publishing, Inc.
Place of publication
Malden
UT code for WoS chapter
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