TY  - JOUR
AB  - Sensory Science has a number of analytical tools at its disposal,
one of which is descriptive analysis. This is an objective method where
the assessments are strictly controlled. Unlike consumer tests, the
appearance, odour, flavour, texture and mouthfeel can be accurately
described and measured. Once the panel has agreed and defined the terms,
the members then profile the various products, giving each attribute a
quantitative score. The methods used to present the data, once they have
undergone statistical analysis, can vary from simple star diagrams, to
complex generalized Procrustes plots.
VL  - 92
IS  - 4
SN  - 0034-6659
DO  - 10.1108/EUM0000000000959
UR  - https://doi.org/10.1108/EUM0000000000959
AU  - Watson Martin
PY  - 1992
Y1  - 1992/01/01
TI  - Sensory Characteristics of Food
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 4
EP  - 6
Y2  - 2024/04/26
ER  -