Sensory evaluation of pork flavor

Kód výsledku v 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>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory evaluation of pork flavor

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Sensory evaluation of pork flavor

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Handbook of Meat, Poultry and Seafood Quality

ISBN

978-0-470-95832-2

Počet stran výsledku

23

Strana od-do

257-279

Počet stran knihy

576

Název nakladatele

Wiley-Blackwell Publishing, Inc.

Místo vydání

Malden

Kód UT WoS kapitoly

—