As globalization progresses, consumers are readily exposed to many foods from various
cultures. The need for studying specialty and unique food products, sometimes known as …

A lexicon is a set of standardized vocabularies developed by highly trained panelists for
describing a wide array of sensory attributes present in a product. A number of lexicons have …

Coffee is one of the most common beverages in the world. However, a sensory lexicon for
determining descriptive differences resulting from breeding, agronomic, processing, storage …

Covering all aspects of sensory panel management, this volume describes the different
types of sensory panels (for example panels for quality control, descriptive analysis and …

Smoking of food is one of the oldest methods of food preservation and still is used widely to
help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its …

In the context of data management and processing, food science needs tools to organize the
results of diverse studies to make the data reusable. In sensory analysis, there are no …

The honeybush sensory wheel was revised, using a large sample set (n= 585) comprising of
the major commercial Cyclopia species, ie C. intermedia, C. subternata and C. genistoides …

Sufu (fermented soybean curd) is a cheese‐like product that is widely consumed in Asian
countries. One of the subtypes is plain sufu, a traditional fermented food whose sensory …

Red sufu is a subtype of fermented soybean curd products that is red in color. There is little
information available regarding the sensory properties of red sufu products. Therefore, the …

The aim of this study was to evaluate the combined effect of coagulant type (animal rennet,
vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase …