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DEVELOPMENT OF A LEXICON FOR THE DESCRIPTION OF PEANUT FLAVOR
Author(s) -
JOHNSEN PETER B.,
CIVILLE GAIL VANCE.,
VERCELLOTTI JOHN R.,
SANDERS TIMOTHY H.,
DUS CLARE A.
Publication year - 1988
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1988.tb00426.x
Subject(s) - lexicon , terminology , flavor , computer science , scale (ratio) , service (business) , natural language processing , food science , business , marketing , linguistics , geography , chemistry , philosophy , cartography
. A lexicon of terms to describe desirable as well as undesirable flavors in peanuts has been developed. The lexicon and an intensity rating scale was developed by a 13 member panel of flavor and peanut specialists representing industry and the USDA‐Agricultural Research Service. This system is intended to provide definitive, common terminology for use in communicating differences in peanut flavor variables among all phases of peanut research and industry.