Sensory Analysis of Fruit and Fermented Fruit Product Flavors

Authored by: Soo-Yeun Lee , Lisa Allgeyer , Erika Neely , Joseph Kreger

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-10

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Abstract

Sensory evaluation is defined as a scientific method used to evoke, measure, analyze, and interpret those responses to foods and beverages as perceived through the five senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993). Integrating sensory science techniques assists in identifying specific properties of foods that may not be found instrumentally and also provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products (Lawless and Heymann 1998).

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