English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/3043
Compartir / Impacto:
Add this article to your Mendeley library MendeleyBASE
Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título : Consumer perception of vanilla dairy desserts flavour by Repertory Grid Method and Generalized Procrustes Analysis
Autor : González Tomás, Luis; Costell, Elvira
Palabras clave : vanilla
dairy desserts
flavour perception
Repertory Grid Method
Generalized Procrustes Analysis
Fecha de publicación : oct-2005
Citación : Intrafood 2005: Innovation in Traditional Foods. Valencia, 25-28 Octubre 2005
Resumen: 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).
URI : http://hdl.handle.net/10261/3043
Aparece en las colecciones: (IATA) Comunicaciones congresos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
PosterIntradfood2005.pdf231,51 kBAdobe PDFVista previa
Mostrar el registro completo

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.