Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Sensory profiling panel performance

Sensory Analysis. Oils from the Magne variety were evaluated by a profile panel. Oil from crude oats (a), two oils from roasted oats (one part milled before roasting (b) and one milled after roasting (c), and heated oil from crude oats (d) were subjected to the triangle test and descriptive analysis. No evaluations were performed of oils from the Chihuauhua variety, due to lack of material and also to similarities with the various Magne oils. [Pg.129]

Cerretani, L., Salvador, M. D., Bendini, A., and Fregapane, G. 2008. Relationship between sensory evaluation performed by itahan and Spanish official panels and volatile and phenohc profiles of virgin ohve oUs. Chem. Percept. 1 258-267. [Pg.238]

See other pages where Sensory profiling panel performance is mentioned: [Pg.800]    [Pg.148]    [Pg.799]    [Pg.18]    [Pg.195]    [Pg.500]    [Pg.16]    [Pg.195]    [Pg.500]    [Pg.1081]    [Pg.45]    [Pg.367]    [Pg.367]   


SEARCH



Panel performance

Performance profile

© 2024 chempedia.info