Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese-Reference-Cited by-同舟云学术

Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

Published:2018-03-30 Issue:2 Volume:33 Page:e12318
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Ojeda Mónica¹^ORCID,Etaio Iñaki¹²,Guerrero Luis³,Fernández-Gil Mᵃ Pilar¹,Pérez-Elortondo Francisco José¹²^ORCID

Affiliation:

1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Departamento de Farmacia y ciencias de los alimentos, Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain

2. Lactiker (Calidad y seguridad de alimentos de origen animal), Centro de investigación Lascaray Ikergunea, Universidad del País Vasco/Euskal Herriko Unibertsitatea (UPV/EHU); Vitoria-Gasteiz Spain

3. IRTA-Monells, Institut de Recerca i Tecnologia Agroalimentàries, Food Technology, Finca Camps i Armet; Monells Spain

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12318/fullpdf

Reference44 articles.

1. Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro;Arcia;Dairy Science and Technology,2013

2. Consumer liking of refined and whole wheat breads;Bakke;Journal of Food Science,2007

3. The role of olfaction in the elaboration and use of the Chardonnay wine concept;Ballester;Food Quality and Preference,2005

4. Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products;Barbieri;Journal of Food Composition and Analysis,2015

5. Comparison of free choice profiling, direct similarity measurements and hedonic data for ewes' milk cheeses sensory evaluation;Bárcenas;International Dairy Journal,2003

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological and sensory properties of glazes prepared with carob and cocoa powders;Journal of Food Processing and Preservation;2020-07-20

2. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review;Foods;2019-02-02