Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was use...

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Detalles Bibliográficos
Autores principales: Garcia Loredo, A.B., Guerrero, S.N.
Formato: JOUR
Materias:
Principal component analysis
Sensory evaluation
Texture profile analysis
Food samples
Instrumental data
Non-linear relationships
Pearson's correlation coefficients
Principal Components
Sensory attributes
Sensory ratings
Textural characteristic
Texture characteristics
Correlation methods
Hardness
Textures
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v46_n9_p1977_GarciaLoredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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