Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. / Byrne, D. V.; Bredie, W. L. P.; Martens, M.

In: Journal of Sensory Studies, Vol. 14, 1999, p. 67-78.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Byrne, DV, Bredie, WLP & Martens, M 1999, 'Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat', Journal of Sensory Studies, vol. 14, pp. 67-78. https://doi.org/10.1111/j.1745-459X.1999.tb00105.x

APA

Byrne, D. V., Bredie, W. L. P., & Martens, M. (1999). Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat. Journal of Sensory Studies, 14, 67-78. https://doi.org/10.1111/j.1745-459X.1999.tb00105.x

Vancouver

Byrne DV, Bredie WLP, Martens M. Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat. Journal of Sensory Studies. 1999;14:67-78. https://doi.org/10.1111/j.1745-459X.1999.tb00105.x

Author

Byrne, D. V. ; Bredie, W. L. P. ; Martens, M. / Development of a sensory vocabulary for warmed-over flavor : part II: In chicken meat. In: Journal of Sensory Studies. 1999 ; Vol. 14. pp. 67-78.

Bibtex

@article{f5145df0a1b811ddb6ae000ea68e967b,
title = "Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat",
abstract = "A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.",
author = "Byrne, {D. V.} and Bredie, {W. L. P.} and M. Martens",
year = "1999",
doi = "10.1111/j.1745-459X.1999.tb00105.x",
language = "English",
volume = "14",
pages = "67--78",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell",

}

RIS

TY - JOUR

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

T2 - part II: In chicken meat

AU - Byrne, D. V.

AU - Bredie, W. L. P.

AU - Martens, M.

PY - 1999

Y1 - 1999

N2 - A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.

AB - A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.

U2 - 10.1111/j.1745-459X.1999.tb00105.x

DO - 10.1111/j.1745-459X.1999.tb00105.x

M3 - Journal article

VL - 14

SP - 67

EP - 78

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

ER -

ID: 7745867