Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review.

ABSTRACT:

Background

Sensory perception is a temporal phenomenon highly present in food evaluation. Over the last decades, several sensory analysis methods have been developed to determine how our processing of the stimuli changes during tasting. These methods differ in several parameters: how attributes are characterized (intensity, dominance or applicability), the number of attributes evaluated, the moment of sample characterization (simultaneously with the tasting in continuous or discrete time, retrospectively), the required panel (trained subjects or consumers), etc. At the moment, there is no systematic review encompassing the full scope of this topic. This article presents the protocol for conducting a scoping review on multi-attribute temporal descriptive methods in sensory analysis

SUBMITTER: Visalli M 

PROVIDER: S-EPMC9321401 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature