Classical descriptive analysis

Hildegarde Heymann, Ellena S. King, Helene Hopfer

Research output: Chapter in Book/Report/Conference proceedingChapter

16 Scopus citations

Abstract

Classical or generic descriptive analysis (DA) is the gold standard technique in sensory science (Lawless and Heymann 2010). The method allows the experimenter to describe all the sensory attributes associated with a product and sensory differences among products. The technique is used extensively, particularly in the food, beverage, and personal care industries, as can be seen from a few examples published in 2012 on food products (Alasalvar et al. 2012; Cakir et al. 2012; Elmaci and Onogur 2012; Paulsen et al. 2012; Zeppa et al. 2012), beverages (Garcia-Carpintero et al. 2012; Keenan et al. 2012; Ng et al. 2012; Parker et al. 2012; Sokolowsky and Fischer 2012), and other consumer products (Bacci et al. 2012; Verriele et al. 2012).

Original languageEnglish (US)
Title of host publicationNovel Techniques in Sensory Characterization and Consumer Profiling
PublisherCRC Press
Pages9-40
Number of pages32
ISBN (Electronic)9781466566309
ISBN (Print)9781466566293
DOIs
StatePublished - Jan 1 2014

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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    Heymann, H., King, E. S., & Hopfer, H. (2014). Classical descriptive analysis. In Novel Techniques in Sensory Characterization and Consumer Profiling (pp. 9-40). CRC Press. https://doi.org/10.1201/b16853