Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus
| Autor: | Angeline van Biljon, Arnold Hugo, Lucil Hiscock, Willem Sternberg Jansen van Rensburg, C. Bothma |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
030309 nutrition & dietetics Preference mapping Agglomerative hierarchical clustering Sensory system 04 agricultural and veterinary sciences Sensory profile 040401 food science Sensory analysis Correspondence analysis Preference External preference mapping 03 medical and health sciences 0404 agricultural biotechnology Statistics Original Article Food Science Mathematics |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-019-04073-1 |
| Popis: | Hedonic assessment and sensory characteristics of 13 Amaranthus genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed samples. In addition, 100 consumers were asked to select sensory characteristics that described the genotypes best, using the Check-all-that-apply question. Hedonic responses indicated significant differences (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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