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Akademický článek

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge

Autor: DaEun Kim, HanSub Kwak, Manyoel Lim, Youngseung Lee

Publikováno v: Foods, Vol 12, Iss 19, p 3556 (2023)

With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies—check-all-that-app

Externí odkaz: https://doaj.org/article/689ceb227cf849d5956aab89257f71a9

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Quality and Sensory Characteristics of Sweet Persimmon Distilled Spirits

Autor: Geun Pyo Choi, Seoung Been Yim, Yoonhwa Jeong, Hansub Kwak, Sam Chul Shin, Sungryul Yu, Misook Kim, Youngseung Lee, JingJing Ti, Seongjun Yoon, Chunmei Li

Publikováno v: Journal of the Korean Society of Food Science and Nutrition. 44:1510-1516

The objective of this study was to investigate the quality and sensory characteristics of sweet persimmon mashes and spirits fermented by three different yeasts [Saccharomyces species, labeled as LB (Lalvin BM 4X4), LD (Lalvin DV10), and UC (Uvaferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1b5928136ffe7f6cdce2b279db422ae0
https://doi.org/10.3746/jkfn.2015.44.10.1510

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