Relationship between Evaluation of Taste Sensing System and Component Analysis in Sugar Products

Brown sugar and black sugar (Kokuto) are increasingly popular ingredients of processed foods around the world. Classification of their taste quality through instrumental analysis can help us devise better food products. The feasibility of such statistical classification was assessed using 95 sugar p...

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Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020, Vol.26(4), pp.479-486
Hauptverfasser:	Fujii, Sayoko, Nagai, Yukie, Hirata, Akio
Format:	Artikel
Sprache:	eng
Schlagworte:	Classification Cluster analysis Color matching Evaluation Food processing mineral non-centrifugal sugar Principal components analysis Processed foods sensory testing Sugar Syrup Syrups Taste taste sensing system
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