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    Articulos Sensorial-2020-2

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    Wendy Núñez Bedolla
    This document provides an overview of key articles related to sensory evaluation for the course. It lists articles on topics such as: - The role of sensory evaluation in the food industry. - Thresholds of tastes and smells. - Paired comparison and time intensity measurements of sweeteners. - Descriptive analysis of sensory properties of beverages and gelatins. - Discrimination testing and selecting/training judges. - Measuring quantitative responses. - Descriptive sensory analysis past, present and future. - Sensory and consumer testing with children.

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    Articulos Sensorial-2020-2

    Uploaded by

    Wendy Núñez Bedolla
    62 views1 page
    This document provides an overview of key articles related to sensory evaluation for the course. It lists articles on topics such as: - The role of sensory evaluation in the food industry. - Thresholds of tastes and smells. - Paired comparison and time intensity measurements of sweeteners. - Descriptive analysis of sensory properties of beverages and gelatins. - Discrimination testing and selecting/training judges. - Measuring quantitative responses. - Descriptive sensory analysis past, present and future. - Sensory and consumer testing with children.

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    ARTICULOS SENSORIAL-2020-2

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    This document provides an overview of key articles related to sensory evaluation for the course. It lists articles on topics such as: - The role of sensory evaluation in the food industry. - Thresholds of tastes and smells. - Paired comparison and time intensity measurements of sweeteners. - Descriptive analysis of sensory properties of beverages and gelatins. - Discrimination testing and selecting/training judges. - Measuring quantitative responses. - Descriptive sensory analysis past, present and future. - Sensory and consumer testing with children.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    62 views1 page

    Articulos Sensorial-2020-2

    Uploaded by

    Wendy Núñez Bedolla
    This document provides an overview of key articles related to sensory evaluation for the course. It lists articles on topics such as: - The role of sensory evaluation in the food industry. - Thresholds of tastes and smells. - Paired comparison and time intensity measurements of sweeteners. - Descriptive analysis of sensory properties of beverages and gelatins. - Discrimination testing and selecting/training judges. - Measuring quantitative responses. - Descriptive sensory analysis past, present and future. - Sensory and consumer testing with children.

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    © All Rights Reserved
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    of 1

    ARTÍCULOS PARA LA ASIGNATURA DE

    EVALUACIÓN SENSORIAL
    Semestre 2020-2

    Práctica Artículo
    Introducción Sidel J.L.& Stone H. 1993. The role of sensory evaluation in the
    food industry. Food Quality and Preference 2:65-73.
    Umbral de Gustos y Olores ORIGINS OF FLAVOUR. FS&T VOL 17. ISSUE 1. pp 62-63

    Un enfoque psicofísico del sabor.

    Livermore, A. & Laing, D.G. 1998. Influence of odor type on the


    discrimination and identification of odorants in multicomponent
    odor mixture. Physiology &Behavior, Vol. 65, No. 2, pp 311-320.

    Larson-Powers, N. y Pangborn, R. 1978. Paired comparison and


    time intensity measurements of the sensory properties of
    Equidulzura beverages and gelatins containing sucrose or synthetic
    sweeteners. Journal of food Science.

    Stone, H y Oliver, S. 1969. Measurement of Relative


    sweetness of selected sweeteners and sweetener mixtures.
    Journal of Food Science 34(2)215-222

    Descriptive analysis of the sensory properties of beverages and


    gelatins
    Pruebas discriminativas Roessler, E.B.; Pangborn, R.M., Sidel J.L. and Stone H. 1978.
    Expanded Statical tables for estimating significance in paired-
    preference, paired-difference.Journal of Food Science

    Bressan, L.P., Behling, Ronald W. 1977. The selection and


    training of judges for discrimination testing. Food Technology,
    31(11) 62-67
    Pruebas cuantitativas Meilgaard M., Civille G. V., Carr B. T. Sensory evaluation
    techniques. Impr. Boca Ratón, Florida: CRC Chapter 5
    Measuring Responses (1999).

    A note on multiple comparison procedure for analysis of ranked


    data.
    QDA Murray, J.M.; Delahunty, C.M.; Baxter, I.A. 2001. Descriptive
    sensory analysis: past, present and future. Food Research
    International,
    Pruebas Afectivas Guinard, J.X. 2001.Sensory and consumer testing with
    children. Trends in Food Science and Technology

    Otra mirada a las pruebas de preferencia

    Comparación de la escala hedónica de 9 puntos

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