Abstract
This exercise introduces the student to the use of reference standards for descriptive analysis by using the ingredients in a blended vegetable juice product. It provides an experience in flavor profiling, using a consensus procedure similar to the original method. It also provides an opportunity to discuss the advantages of using a statistical method or data analysis versus a consensus procedure. Students will gain experience working in a small group that must cooperate.
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Appendix: Sample Key and Class Data Sheet
Appendix: Sample Key and Class Data Sheet
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© 2013 Springer Science+Business Media New York
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Lawless, H.T. (2013). Flavor Profile Method. In: Laboratory Exercises for Sensory Evaluation. Food Science Text Series, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5713-8_9
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DOI: https://doi.org/10.1007/978-1-4614-5713-8_9
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Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4614-5682-7
Online ISBN: 978-1-4614-5713-8
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