Chapter 6.13. A Comparison of Descriptive Analysis of Vanilla by Two Independently Trained Panels

  1. M.C. Gacula Jr. Ph.D.
  1. Hildegarde Heymann

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6m

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Heymann, H. (2004) A Comparison of Descriptive Analysis of Vanilla by Two Independently Trained Panels, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6m

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Department of Food Science and Human Nutrition, University of Missouri 122 Eckles Hall Columbia, MO 6521

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:

  • descriptive analysis panelists;
  • vanilla samples;
  • sensory spectrum;
  • quantitative descriptive analysis;
  • principal component analysis

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials And Methods

  • Results And Discussion

  • Acknowledgments

  • References