Methodological challenges in sensory characterization

被引:47
作者
Ares, Gaston [1 ]
机构
[1] Univ Republica, Fac Quim, Dept Ciencia & Tecnol Alimentos, Gral Flores 2124, Montevideo 11800, Uruguay
关键词
SAMPLE; CONFIGURATIONS; PERFORMANCE; STABILITY; CONSUMERS; ASSESSOR; PROFILE; QUICK; TOOL;
D O I
10.1016/j.cofs.2014.09.001
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Interest in new methodologies for sensory characterization, which can be performed with panels with different degrees of training or with consumers, has largely increased in the last decade. Compared to classic Descriptive Analysis these methodologies have been applied for a limited period of time and in a small number of applications. Therefore, before new methodologies get established as standard alternatives for sensory characterization, it is necessary to develop guidelines for best practice. The aim of the present work is to provide an overview of the remaining challenges related to the implementation of new methodologies for sensory characterization and to discuss recent developments. In particular, three issues will be given special attention: understanding the cognitive processes involved in sample evaluation, development of tools for evaluating reliability, and the identification of the limitations of new methodologies. Hopefully, this work will encourage research on methodological issues of new tools for sensory characterization that contributes to the development of best practice.
引用
收藏
页码:1 / 5
页数:5
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