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Title: Cheese sensory evaluation
Authors: Pinheiro, Pinheiro C
Lamy, Lamy, E
Machado, Machado, G
Keywords: sensory evaluation
Issue Date: 14-May-2014
Citation: Pinheiro, C., Lamy, E., & Machado, G. (2014). Cheese sensory evaluation ( invited oral communication) COST Action FA 1104 “Sustainable Production of High-Quality Cherries for the European Market”. Training School - Sensory evaluation . 12th to 17th May 2014 . Evora.. Retrived
Abstract: Sensory evaluation is a scientific discipline used to evoke, measure, analyse, and interpreted reactions to characteristics of food as they are perceived by senses of sight, smell, taste, touch, and hearing. Without the proper sensory evaluations techniques (sensorial methodology) it is difficult to assess sensory responses and make logical and sound decisions. Many different types of sensorial methods have been proposed and used to select, trained a sensorial panel and to evaluate and control the sensory quality of cheeses. However, not all of them are suitable for all purpose. According the objectives and the cheese sample, it will be proposed a sensory methods that can be used to define sensory specifications or to select a cheese quality standard. It is important to recognise the the glossary of the cheese terms sensory evaluation, to get a lawful cheese sensory evaluation. Based on the main cheese characteristics ( external appearance, texture, and flavour), that are different and specific of each kind a cheese, sensory cheese evaluation is described and validated in 3 cheese samples.
Type: lecture
Appears in Collections:ZOO - Comunicações - Em Congressos Científicos Internacionais

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