Chapter 6.1. The Use of Free-Choice Profiling for the Evaluation of Commercial Ports

  1. M.C. Gacula Jr. Ph.D.
  1. Anthony A. Williams and
  2. Steven P. Langron

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6a

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Williams, A. A. and Langron, S. P. (2004) The Use of Free-Choice Profiling for the Evaluation of Commercial Ports, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6a

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Food and Beverages Division, Long Ashton Research Station, University of Bristol Long Ashton, Bristol BS189AF

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:

  • profile panelist;
  • port producer;
  • tasting environment;
  • physical measurement

Summary

This Chapter Contains Section Titled:

  • Introduction

  • Experimental

  • Results And Discussion

  • Conclusion

  • References