Open AccessJournal Article
Quantitative descriptive analysis: developments, applications and the future
Herbert Stone,J.L. Sidel +1 more
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This article is published in Food Technology.The article was published on 1998-06-28 and is currently open access. It has received 217 citations till now. The article focuses on the topics: Quantitative Descriptive Analysis & Food Analysis.read more
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Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk
TL;DR: Overall product quality was modeled as a function of the principal components using multiple least squares regression (R2 = 0.810) and demonstrated the utility of quantitative descriptive analysis for identifying and measuring UP fluid milk product attributes that are important to consumers.
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Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices
Rebecca N. Bleibaum,Herbert Stone,Tsung Tan,Said Labreche,Emmanuelle Saint-Martin,Sandrine Isz +5 more
TL;DR: In this article, the authors compared apple juice quality measured by consumers, a trained sensory panel [using the quantitative descriptive analysis (QDA) method], and instrument analysis using the α-ASTREE Liquid Taste Analyzer (electronic tongue) and the Prometheus (sensor array and mass spectrometry).
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Correlation between volatile composition and sensory properties in Spanish Albariño wines.
TL;DR: In this article, the results of the investigation were presented by means of multivariate modelling methods such as Principal Component Analysis (PCA) and partial least squares regression (PLSR), which showed the distribution of the wines based on chemical and sensory characteristics.
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Starch molecular structure: The basis for an improved understanding of cooked rice texture.
TL;DR: Improved understanding of rice texture will help rice breeders, rice industry and consumers to manage and improve the cooking and eating quality of cooked white rice.
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Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)
Kolbrún Sveinsdóttir,Grethe Hyldig,Emilía Martinsdóttir,Bo Jørgensen,Kristberg Kristbergsson +4 more
TL;DR: In this article, the authors developed a Quality Index Method (QIM) scheme for raw, farmed Atlantic salmon (Salmo salar ) and evaluated the scheme in a shelf life study, based on the evaluation of key parameters in the deterioration of seafood's Demerit points are assigned to selected parameters according to their importance and a quality index is established by cumulating the resulting scores.