Potential of the descriptive and profile method of degustation analysis
Автор: Zavorokhina Natalia Valerievna, Chugunova Olga Viktorovna
Рубрика: Управление качеством биопродукции
Статья в выпуске: 2 т.2, 2014 года.
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The article is devoted to the descriptive and profile method of degustation analysis when modeling different functional food products taking into consideration consumer preferences. The opportunities of flavor and aromatic profiles visualization when comparing organoleptic characteristics of food products revealing strong and weak points are described. The model of forming consumer-oriented products is proposed.
Potential, degustation analysis, consumer preferences, modeling, functional product
Короткий адрес: https://sciup.org/147160881
IDR: 147160881
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