| dc.creator |
González Tomás, Luis |
|
| dc.creator |
Costell, Elvira |
|
| dc.date |
2008-02-25T10:36:22Z |
|
| dc.date |
2008-02-25T10:36:22Z |
|
| dc.date |
2005-10 |
|
| dc.date.accessioned |
2017-01-31T01:00:21Z |
|
| dc.date.available |
2017-01-31T01:00:21Z |
|
| dc.identifier |
Intrafood 2005: Innovation in Traditional Foods. Valencia, 25-28 Octubre 2005 |
|
| dc.identifier |
http://hdl.handle.net/10261/3043 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3043 |
|
| dc.description |
Sensory evaluation of foods and beverages is usually carried out by using conventional techniques such as quantitative descriptive analysis. Most of this techniques imply the use of trained and experienced assessors, who normally tend to generate complex and scientifically orientated vocabulary. In contrast, Free Choice Profile is a sensory methodology that requires little training and allows to gather information about cognitive perception directly from consumers (Moskowitz, 1996). A more structured approach of it has been developed incorporating the Repertory Grid Method as a previous step. This method is particularly suited for vocabulary development and therefore can solve the difficulties in generating enough and adequate descriptors usually presented when working with consumers (Jack & Piggott, 1991). |
|
| dc.description |
MCyT Proyecto AGL 2003-0052 |
|
| dc.format |
237068 bytes |
|
| dc.format |
2459 bytes |
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| dc.format |
application/pdf |
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| dc.format |
text/plain |
|
| dc.language |
eng |
|
| dc.rights |
openAccess |
|
| dc.subject |
vanilla |
|
| dc.subject |
dairy desserts |
|
| dc.subject |
flavour perception |
|
| dc.subject |
Repertory Grid Method |
|
| dc.subject |
Generalized Procrustes Analysis |
|
| dc.title |
Consumer perception of vanilla dairy desserts flavour by Repertory Grid Method and Generalized Procrustes Analysis |
|
| dc.type |
Presentación |
|