Chapter 1.2. Flavor Profiles: A New Approach to Flavor Problems

  1. M.C. Gacula Jr. Ph.D.
  1. S.E. Cairncross and
  2. L.B. Sjostrom

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch1b

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Cairncross, S.E. and Sjostrom, L.B. (2004) Flavor Profiles: A New Approach to Flavor Problems, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch1b

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Arthur D. Little, Inc. Cambridge, Massachusetts

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

SEARCH

Keywords:

  • flavor profile;
  • aroma;
  • laboratories;
  • sensory studies;
  • panel members

Summary

This Chapter Contains Section Titled:

  • Introduction

  • Training

  • Terminology Of Qualitative Aspects

  • Quantitative

  • Interpretation Of Results

  • Application Of Flavor Profiles