SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS-Reference-Cited by-同舟云学术

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SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS

Published:2010-11-18 Issue:6 Volume:25 Page:917-939
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:

Author:

HAYAKAWA FUMIYO,KAZAMI YUKARI,WAKAYAMA HIDETO,OBOSHI RUTSU,TANAKA HIROYUKI,MAEDA GOU,HOSHINO CHIAKI,IWAWAKI HIDEKAZU,MIYABAYASHI TETSUO

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2010.00313.x/fullpdf

Reference25 articles.

1. Impact of training on beer flavor perception and description: Are trained and untrained subjects really different?;CHOLLET;J. Sensory Studies,2001

2. Development of an almond lexicon to assess the sensory properties of almond varieties;CIVILLE;J. Sensory Studies,2010

3. Development of a sensory lexicon for conventional milk yogurt in the United States;COGGINS;J. Sensory Studies,2008

4. Development of a descriptive language for cheddar cheese;DRAKE;J. Food Sci.,2001

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3. Green Chemistry Applied to Ground Coffee Volatile Compounds Modification Aiming Coffee Aroma Improvement;Journal of Food Processing and Preservation;2023-03-29

4. Effects of postharvest processing on aroma formation in roasted coffee – a review;International Journal of Food Science & Technology;2023-01-11

5. A milk coffee flavor lexicon developed based on the perceptions of Japanese consumers and its application to check-all-that-apply questions;Food Science and Technology Research;2023

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