Sökning: "descriptive sensory evaluation"

Visar resultat 1 - 5 av 7 uppsatser innehållade orden descriptive sensory evaluation.

  1. 1. A sensory evaluation of swidden rye (Secale cereale) – how the taste of history and geographical location can play part in a sustainable food production

    Master-uppsats, Uppsala universitet/Institutionen för geovetenskaper

    Författare :Amanda Jonsson; [2022]
    Nyckelord :Sustainable Development; Sensory science; Landrace; Terroir; Food system; Consumer science;

    Sammanfattning : Due to their resilience, durability, and broad genetic variations, increasing the production and consumption of landrace cereals has been highlighted as a solution to handle increasing environmental variability resulting from climate change. However, the consumption of landrace cereals remains low due to limited production and purchase availability for consumers. LÄS MER

  3. 2. Hur beskrivs sensoriska egenskaper inom deskriptiv analys? : En kvantitativ tvärsnittstudie av artiklar publicerade 1974-2019

    Magister-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskap

    Författare :Linnea Apelman; [2021]
    Nyckelord :descriptive sensory analysis; sensory analysis; sensory evaluation; sensory assessment; generic descriptive analysis; sensory quality; sensory panel; non-sensory specific journals; quantitative descriptive analysis; descriptor category; sensory attribute; attribute descriptor;

    Sammanfattning : Bakgrund Deskriptiv sensorisk analys (DSA) syftar till att beskriva sensoriska egenskaper (attribut) hos livsmedelslprodukter. En bedömarpanel analyserar ett produktprov genom att identifiera, namnge och mäta intensiteten hos ett antal attribut. LÄS MER

  4. 3. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Sandra Carlsson; [2021]
    Nyckelord :cheese ripening; aroma components; volatile compounds; metabolism of lactose; lactate and citrate; ; proteolysis; lipolysis; propionic acid bacteria; sensory evaluation;

    Sammanfattning : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. LÄS MER

  5. 4. Searching for a sensory vocabulary for Swedish vegetables : an exploratory study of the flavour and aroma characteristics of carrot, cabbage and onion

    Master-uppsats, SLU/Dept. of Plant Protection Biology

    Författare :Jenny Arnér; [2021]
    Nyckelord :sensory; flavour; quality; vegetable; descriptive; analysis; QDA; vocabulary; marketing; carrot; cabbage; onion; horticulture;

    Sammanfattning : Flavour is an important aspect in the consumption of fruits and vegetables. However, the current regulatory context within EU for the quality of fruit and vegetables involve standards that lay primary emphasis on visual properties but limited focus on flavour and nutrition. LÄS MER

  7. 5. The effect of durum wheat bran particle size on the quality of bran enriched pasta

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Emmy Sandberg; [2015]
    Nyckelord :pasta; durum wheat bran; particle size; quality; texture;

    Sammanfattning : Eating wheat bran has many positive effects on human health including reduced risk of cardio vascular diseases and type 2 diabetes. Still, many food products on the market are made from refined wheat flour because consumers tend to prefer the quality and texture in these products. LÄS MER