Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales

Sensory assessment of table olive: I. Set up of a panel test and use of standarised scales

A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreover, scales to quantify the parameters of firmness...

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Bibliographic Details
Main Authors: M.ª Montserrat González, Teresa Navarro, Gemma Gómez, Rosa Ana Pérez, Cristina de Lorenzo
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2007-09-01
Series:Grasas y Aceites
Subjects:
descriptor
panel training
scale
sensory assessment
table olive
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/176

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