Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Development of a sensory vocabulary for warmed-over flavor : Part I. In porcine meat. / Byrne, Derek V.; Bak, Lone S.; Bredie, Wender L.P.; Bertelsen, Grete; Martens, Magni.

In: Journal of Sensory Studies, Vol. 14, No. 1, 01.01.1999, p. 47-65.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Byrne, DV, Bak, LS, Bredie, WLP, Bertelsen, G & Martens, M 1999, 'Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat', Journal of Sensory Studies, vol. 14, no. 1, pp. 47-65. https://doi.org/10.1111/j.1745-459X.1999.tb00104.x

APA

Byrne, D. V., Bak, L. S., Bredie, W. L. P., Bertelsen, G., & Martens, M. (1999). Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat. Journal of Sensory Studies, 14(1), 47-65. https://doi.org/10.1111/j.1745-459X.1999.tb00104.x

Vancouver

Byrne DV, Bak LS, Bredie WLP, Bertelsen G, Martens M. Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat. Journal of Sensory Studies. 1999 Jan 1;14(1):47-65. https://doi.org/10.1111/j.1745-459X.1999.tb00104.x

Author

Byrne, Derek V. ; Bak, Lone S. ; Bredie, Wender L.P. ; Bertelsen, Grete ; Martens, Magni. / Development of a sensory vocabulary for warmed-over flavor : Part I. In porcine meat. In: Journal of Sensory Studies. 1999 ; Vol. 14, No. 1. pp. 47-65.

Bibtex

@article{87f54b3085e0492284347b061b85e990,
title = "Development of a sensory vocabulary for warmed-over flavor: Part I. In porcine meat",
abstract = "Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed-over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.",
author = "Byrne, {Derek V.} and Bak, {Lone S.} and Bredie, {Wender L.P.} and Grete Bertelsen and Magni Martens",
year = "1999",
month = "1",
day = "1",
doi = "10.1111/j.1745-459X.1999.tb00104.x",
language = "English",
volume = "14",
pages = "47--65",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell",
number = "1",

}

RIS

TY - JOUR

T1 - Development of a sensory vocabulary for warmed-over flavor

T2 - Part I. In porcine meat

AU - Byrne, Derek V.

AU - Bak, Lone S.

AU - Bredie, Wender L.P.

AU - Bertelsen, Grete

AU - Martens, Magni

PY - 1999/1/1

Y1 - 1999/1/1

N2 - Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed-over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.

AB - Pork patties from Musculus semimembranosus, were utilized by a sensory panel to develop a descriptive vocabulary for the sensory profiling of warmed-over flavor. Patties were derived from the meat of nonstressed and stressed animals and were stored at 4C for up to 5 days. An initial list containing 45 descriptive terms developed from the literature and a preliminary sample evaluation was presented to the panel. This list was modified over a 7 session period to 16 terms each with a corresponding reference material. Selection criteria were that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. Criteria fulfillment was determined via representative sample and reference assessment, panel discussions and interpretation of Principal Component Analysis. During vocabulary development the panel showed dynamic changes in their use of the sensory vocabulary. Discriminative abilities were found to increase over the early sessions and appeared to stabilize in the final two sessions.

UR - http://www.scopus.com/inward/record.url?scp=0033245081&partnerID=8YFLogxK

U2 - 10.1111/j.1745-459X.1999.tb00104.x

DO - 10.1111/j.1745-459X.1999.tb00104.x

M3 - Journal article

AN - SCOPUS:0033245081

VL - 14

SP - 47

EP - 65

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

IS - 1

ER -

ID: 201153578