What is dominance? An exploration of the concept in TDS tests with trained assessors and consumers
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DOI: 10.1016/j.foodqual.2017.10.014
Abstract: Abstract TDS describes the evolution of the dominant sensory attributes during consumption. Dominance can be assessed as the sensation that captures the attention, the most striking, or the new sensation that pops up, but not… read more here.
Keywords: trained assessors; exploration concept; assessors consumers; dominance ... See more keywords
Differences and correlations between industrial experts and semi-trained assessors in the sensory evaluation of strong-aroma baijiu using rate-all-that-apply.
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DOI: 10.1111/1750-3841.17280
Abstract: Baijiu has rich and complex sensory characteristics, and how to make the sensory analysis results given by baijiu industrial experts better understood by consumers has been attracting a lot of attention. In this study, 35… read more here.
Keywords: industrial experts; semi trained; baijiu; strong aroma ... See more keywords
Directed Sorting Using Trained Assessors for Categorization of Honeybush Tea: Comparison of Correspondence Analysis and DISTATIS Combined With Barycentric Text Projection
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DOI: 10.1111/joss.70005
Abstract: The validity of sorting as rapid method for sensory characterization of food has been demonstrated, however, research on its effectiveness to profile complex products, especially when using trained assessors, is limited. In this study, directed… read more here.
Keywords: honeybush tea; analysis; using trained; distatis combined ... See more keywords