Sensory Evaluation Techniques

By M. Meilgaard. 2020

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FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW (2001, background): “The chemical sensory factors, especially glutamic acid, relate to umami taste and good taste imparted from the fish sauce (39,59).”
Important Sensory Properties Differentiating Premium Rice Varieties (2010, methodology): “Descriptive sensory analysis is an objective tool used to characterize and analytically measure traits of aroma, flavor, and texture of foods by a trained panel (Meilgaard et al. 2007).”
Postharvest quality and shelf life of radish microgreens as impacted by storage temperature, packaging film, and chlorine wash treatment (2014, methodology): “Overall visual quality and off-odor were evaluated following the procedure of Luo, McEvoy, Wachtel, Kim, and Huang (2004) and Meilgaard, Civille, and Carr (1991).”
Off-Flavor Problems in Aquaculture (2000, background): “The following references may be consulted for more information on sensory analysis: Civille, 1987; Johnsen and Kelly, 1990, Meilgaard et al., 1991; Bett and Johnsen, 1996; Bett and Dionigi, 1997; Bett, 1997.”
The effect of dietary garlic and rosemary on grower-finisher pig performance and sensory characteristics of pork (2005, methodology): “All testing sessions were conducted in a sensory analysis laboratory equipped with individual testing booths and controlled lighting (Meilgaard et al., 1999).”