Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

This study was conducted to identify individual sensory drivers of nuttiness using a controlled soymilk model system. The samples were prepared by adding various tastants to a soymilk base to elicit perception of nuttiness. Sensory profiles of the samples were evaluated using descriptive analysis wi...

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Veröffentlicht in:	Journal of sensory studies 2015-10, Vol.30 (5), p.425-437
Hauptverfasser:	Hwang, So‐Hee, Hong, Jae‐Hee
Format:	Artikel
Sprache:	eng
Schlagworte:	food industry peanuts Perceptions professionals researchers saltiness sensory evaluation soymilk sucrose sweetness
Online-Zugang:	Volltext
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