TAILIEUCHUNG - Ebook Manual on Descriptive Analysis Testing for Sensory Evaluation

The Manual on Descriptive Analysis Testing for Sensory Evaluation was sponsored by Com-mittee E-18 on Sensory Evaluation. Descriptive analysis is a sensory method by which the attributes of a food or product are identified and quantified, using human subjects who have been specifically trained for this purpose. | Manual on Descriptive Analysis Testing for Sensory Evaluation Robert C. Hootman, editor ASTM Manual Series: MNL 13 1916 Race Street. Philadelphia, PA 19103 # Library of Congress Cataloging-in-Publication Data Manual on descriptive analysis testing for sensory evaluation/Robert C. Hootman, editor. (ASTM manual series: MNL 13) Includes bibliographical references and index. ISBN 0-8031-1756-6 1. Food—Sensory evaluation. I. Hootman, Robert C. II. Series. 1992 664'.07—dc20 92-13840 CIP © 1992 by American Society for Testing and Materials ASTM Publication Code Number (PCN): 28-013092-36 NOTE: The Society is not responsible, as a body, for statements and opinions advanced in this publication. Printed in Baltimore, MD/IMay 1992 Foreword The Manual on Descriptive Analysis Testingfor Sensory Evaluation was sponsored by Committee E-18 on Sensory Evaluation. Descriptive analysis is a sensory method by which the attributes of a food or product are identified and quantified, using human subjects who have been specifically trained for this purpose. The analysis can include all parameters of the product, or it can be limited to certain aspects, for example, aroma, taste, texture, and aftertaste. Many descriptive analysis methods and method variations are currently employed by sensory professionals. This forthcoming book will only be concerned with four, which have been published and are widely used: flavor profile, quantitative descriptive analysis (QDA), Spectrum, and texture profile. An overview of each method will be presented, with examples and differences among the methods and how they are used. Committee E-18 believes this manual will be unique in that these four descriptive analysis methods have never before been put together in one book. We hope it is a useful reference for sensory professionals, laboratories, and management. Contents Introduction Chapter 1—The Ravor Profile by Patricia Keane Chapter 2—Quantitative Descriptive Analysis (QDA) by Herbert Stone

• Kỹ năng tổ chức
• The Flavor Profile
• Quantitative Descriptive Analysis
• The Texture Profile
• Descriptive Analysis Testing for Sensory Evaluation
• The Spectrum Descriptive Analysis Method
• Leuconostoc paramesenteroides
• Flavor profile
• Therapeutic application
• GC MS spectra
• Fatty acids