Chapter 6.11. A Comparison of Free-Choice Profiling and the Repertory Grid Method RIV the Flavor Profiling of Cider

  1. M.C. Gacula Jr. Ph.D.
  1. J.R. Piggott and
  2. M.P. Watson

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6k

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Piggott, J.R. and Watson, M.P. (2004) A Comparison of Free-Choice Profiling and the Repertory Grid Method RIV the Flavor Profiling of Cider, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6k

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. University of Strathclyde Department of Bioscience and Biotechnology 131 Albion Street Glasgow GI 1SD 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:

  • free-choice profiling;
  • sensory properties;
  • descriptive analysis;
  • assessors;
  • quantitative assessment procedure;
  • repertory grid method

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials And Methods

  • Results

  • Discussion

  • Conclusion

  • Acknowledgments

  • References