Tomato Fruit Flavour- An Interlaboratory Taste Panel Study

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Title: Tomato Fruit Flavour- An Interlaboratory Taste Panel Study
Authors: Gormley, T. R. (Thomas Ronan)
Arold, G.
Buret, M.
et al.
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Date: 1986
Online since: 2015-09-07T10:06:30Z
Abstract: Despite the range of tests and procedures available for sensory evaluation (1-3) it is often difficult to decide on the best procedure to use for a given application. The purpose of the present study ( at four laboratories) was to see if tasters could distinguish between two tomato fruit samples- which had different composition values- when both were tasted as a pair, or as single samples on separate days. These two procedures were compared in view of the findings of other workers; for example the single presentation design more closely stimulates normal consumer assessment than comparative evaluation (1-6). In addition, in paired comparison testing a mediocre sample may be considered good when presented alongside a poor quality sample; the same sample may be considered unacceptable when presented alongside a good quality sample (7,8). This study was part on an on-going agro-food programme (1979-83) of the Standing Committee for Agricultural Research of the Commission of the European Communities (9) on the quality of intensively produced tomatoes, apples and poultry.
Type of material: Journal Article
Publisher: Academic Press Limited/Elsevier
Journal: Lebensmittel Wissenschaft and Technologie
Volume: 19
Start page: 144
End page: 146
Keywords: Sensory evaluationTaste panelHedonic scale rating
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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