Descriptive sensory analysis: past, present and future
Descriptive sensory analysis: past, present and future
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DOI：
10.1016/s0963-9969(01)00070-9
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发表时间：
2001-01-01
影响因子：
8.1
通讯作者：
Baxter, IA
中科院分区：
文献类型：
--
作者：
Murray, JM;Delahunty, CM;Baxter, IA
描述性感官分析与其他感官测试方法的区别在于，它们试图对产品的所有感知感官特性进行分析。在本文中，实施描述性的感官程序的过程将进行审查，一些新的方法和应用程序的讨论。描述性感官分析的变化也将被考虑，包括风味剖面法（TM），质地剖面法（TM），定量描述性分析（TM），定量风味剖面，光谱（TM）方法和自由选择剖面。这些方法的优点和缺点将在比较的方式和未来的描述性感官分析也被认为是讨论。此外，一些目前的假设的感觉面板培训的质疑和潜在的新的应用程序的描述技术进行了讨论。(C)2001爱思唯尔科技有限公司版权所有。
Descriptive sensory analyses are distinguished from other sensory testing methods in that they seek to profile a product on all of its perceived sensory characteristics. In this paper, the process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications. Variations of descriptive sensory analysis will also be considered, including The Flavour Profile Method(TM), Texture Profile Method(TM), Quantitative Descriptive Analysis(TM), Quantitative Flavour Profiling, Spectrum(TM) method and Free-Choice Profiling. Advantages and disadvantages of these methods will be discussed in a comparative way and the future of descriptive sensory analysis is also considered. In addition, some current assumptions of sensory panel training are questioned and potential new applications of descriptive techniques are discussed. (C) 2001 Elsevier Science Ltd. All rights reserved.