Sensory analysis of fruit and fermented fruit product flavors

Soo Yeun Lee, Lisa Allgeyer, Erika Neely, Joseph Kreger

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Sensory evaluation is defined as a scientific method used to evoke, measure, analyze, and interpret those responses to foods and beverages as perceived through the five senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993). Integrating sensory science techniques assists in identifying specific properties of foods that may not be found instrumentally and also provides important and useful information to product developers, food scientists, and managers about the sensory characteristics of their products (Lawless and Heymann 1998).

Original languageEnglish (US)
Title of host publicationHandbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
PublisherCRC Press
Pages165-178
Number of pages14
ISBN (Electronic)9781439870693
ISBN (Print)9781439849040
DOIs
StatePublished - Jan 1 2012

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Lee, S. Y., Allgeyer, L., Neely, E., & Kreger, J. (2012). Sensory analysis of fruit and fermented fruit product flavors. In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition (pp. 165-178). CRC Press. https://doi.org/10.1201/b12055