Citation
Othman Hassan, . Sensory evaluation concept in the development of food product. pp. 16-21. ISSN 0127-4171
Abstract
Sensory evaluation which was a scientific discipline involving an understanding of physiology and psychology was used by the food industry to determine consumer acceptance of a food product. Sensory evaluation was not an expensive test. It compromised four attributes namely taste odour texture and colour. This paper also explained the selection of panel members determination of panel size training of panel members selection of test methods setting of timing and conditions of the tests and the analysis and interpretation of the results
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Abstract
Sensory evaluation which was a scientific discipline involving an understanding of physiology and psychology was used by the food industry to determine consumer acceptance of a food product. Sensory evaluation was not an expensive test. It compromised four attributes namely taste odour texture and colour. This paper also explained the selection of panel members determination of panel size training of panel members selection of test methods setting of timing and conditions of the tests and the analysis and interpretation of the results
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 1 tables; Summaries (En Malay) |
| AGROVOC Term: | ALIMENTOS |
| AGROVOC Term: | AROMA |
| AGROVOC Term: | OLOR |
| AGROVOC Term: | TEXTURA/ EVALUACION |
| AGROVOC Term: | COLOR |
| AGROVOC Term: | COMPORTAMIENTO DEL CONSUMIDOR |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/19343 |
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