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The development of a vocabulary and sensory profile for the assessment of watercress quality
Author(s) -
SPENCE ROSEMARIE M.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00222.x
Subject(s) - watercress , quality (philosophy) , ranking (information retrieval) , vocabulary , texture (cosmology) , flavour , sensory system , mathematics , artificial intelligence , computer science , statistics , food science , psychology , biology , linguistics , cognitive psychology , philosophy , image (mathematics) , epistemology
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.