Premium
THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS
Author(s) -
STAMPAI CHANTAL R.
Publication year - 1994
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.1994.tb00255.x
Subject(s) - flavor , terminology , sensory system , profiling (computer programming) , sensory analysis , computer science , documentation , flavour , smoothing , perception , mathematics , food science , statistics , psychology , linguistics , chemistry , cognitive psychology , philosophy , neuroscience , programming language , operating system
Sensory terminology is very important in descriptive analysis and perceptions are greatly influenced by the language. Definitions can be very useful for specifying and describing a sensation. However, many sensory attributes are not easily defined and physical reference standards can contribute a great deal to smoothing language problems. They can be used to develop the proper descriptive language, to reduce the amount of time required to train the sensory subjects, and to calibrate the panel in the use of the intensity scale, all the while providing documentation of the sensory terminology. The Quantitative Flavor Profiling (QFP) technique was applied to evaluate flavored cheese analog, yoghurt and sweetened milk samples. Specific standardized flavor languages were developed for each product type and included reference standards for each sensory descriptor. The results of QFP were analyzed by principal component analysis.