The development of a vocabulary and sensory profile for the assessment of watercress quality
- 1 October 1982
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 17 (5) , 633-648
- https://doi.org/10.1111/j.1365-2621.1982.tb00222.x
Abstract
Summary: The development of a vocabulary and sensory profile for evaluating quality attributes is described. Simple profiles for colour, sheen, aroma, flavour, texture and the overall acceptability and appcarance of watercress are established. The use of odour reference samples is discusse and an attribute ranking test carried out to establish the order of importance of the quality attributes.Keywords
This publication has 2 references indexed in Scilit:
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- DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOURJournal of the Institute of Brewing, 1973