UNCOMMON SENSORY METHODOLOGIES
DOI:
https://doi.org/10.15414/jmbfs.2015.4.special3.170-172Keywords:
FCP, Flash profile, CATA, TDSAbstract
Sensory science is the young but the rapidly developing field of the food industry. Actually, the great emphasis is given to the production of rapid techniques of data collection, the difference between consumers and trained panel is obscured and the role of sensory methodologists is to prepare the ways for evaluation, by which a lay panel (consumers) can achieve identical results as a trained panel. Currently, there are several conventional methods of sensory evaluation of food (ISO standards), but more sensory laboratories are developing methodologies that are not strict enough in the selection of evaluators, their mechanism is easily understandable and the results are easily interpretable. This paper deals with mapping of marginal methods used in sensory evaluation of food (new types of profiles, CATA, TDS, napping).Downloads
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Published
2015-02-02
How to Cite
Vietoris, V., Balková, H., Czako, P., & Bojňanská, T. (2015). UNCOMMON SENSORY METHODOLOGIES. Journal of Microbiology, Biotechnology and Food Sciences, 4(special issue 3 (Food Sciences), 170–172. https://doi.org/10.15414/jmbfs.2015.4.special3.170-172
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Food Sciences
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Copyright (c) 2015 VladimÃÂr Vietoris, Hana Balková, Peter Czako, Tatiana Bojňanská
This work is licensed under a Creative Commons Attribution 4.0 International License.
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