Chapter 2.3. Sensory Properties of Fermented Milks: Objective Reduction of an Extensive Sensory Vocabulary

  1. M.C. Gacula Jr. Ph.D.
  1. E. Anthony Hunter1 and
  2. D. Donald Muir2

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch2c

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Hunter, E. A. and Muir, D. D. (2004) Sensory Properties of Fermented Milks: Objective Reduction of an Extensive Sensory Vocabulary, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch2c

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. 1

    The University of Edinburgh, James Clerk Maxwell Building, The King's Buildings Edinburgh EH9 3JZ Scotland

  2. 2

    Hannah Research Institute Ayr KA6 SHL, Scotland

Publication History

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

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • sensory laboratories;
  • quantitative descriptive profiling;
  • fermented milk products;
  • food science;
  • principal component analysis

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Analysis and discussion

  • Conclusions

  • Acknowledgments

  • Reference