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NTIS 바로가기Journal of sensory studies, v.31 no.6, 2016년, pp.465 - 480
Chambers IV, Edgar (Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas) , Sanchez, Karolina (Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas) , Phan, Uyen X. T. (Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas) , Miller, Rhonda (Department of Animal Science, Meat Science Section, Texas A&M University, College Station, Texas) , Civille, Gail V. (Sensory Spectrum, Inc., New Providence, New Jersey) , Di Donfrancesco, Brizio (Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, Kansas)
AbstractCoffee is one of the most common beverages in the world. However, a sensory lexicon for determining descriptive differences resulting from breeding, agronomic, processing, storage, and brewing modifications is needed. This study developed a sensory lexicon for brewed coffee. More than 100 di...
Bhumiratana , N. , Adhikari , K. , & Chambers , E. ( 2011 ). Evolution of sensory aroma attributes from coffee beans to brewed coffee . LWT Food Science and Technology , 44 , 2185 – 2192 .
Carr , M. K. V. ( 2001 ). The water relations and irrigation requirements of coffee . Experimental Agriculture , 37 , 1 – 36 .
Cherdchu , P. , & Chambers , E. ( 2014 ). Effect of carrier on descriptive sensory characteristics: A case study with soy sauce . Journal of Sensory Studies , 29 , 272 – 284 .
Clarke , R. , & Vitzthum , O. ( 2001 ). Coffee: Recent developments . Oxford, UK : Blackwell Science Ltd .
Di Donfrancesco , B. , Gutierrez Guzman , N. , & Chambers , E. ( 2014 ). Comparison of results from cupping and descriptive sensory analysis of Colombian brewed coffee . Journal of Sensory Studies , 29 , 301 – 311 .
Di Donfrancesco , B. , Koppel , K. , & Chambers , E. ( 2012 ). An initial lexicon for sensory properties of dry dog food . Journal of Sensory Studies , 27 , 498 – 510 .
Drake , M. , & Civille , G. ( 2003 ). Flavor lexicons . Comprehensive Reviews in Food Science and Food Safety , 2 , 33 – 40
Hayakawa , F. , Yukari , K. , Wakayama , H. O. , Hiroyuki , T. , Maeda , G. , Hoshino , C. , … Miyabayashi , T. ( 2010 ). Sensory lexicon of brewed coffee for Japanese consumers, untrained coffee professionals and trained coffee tasters . Journal of Sensory Studies , 25 , 917 – 939 .
Heymann , H. , Hopfer , H. , & Bershaw , D. ( 2014 ). An exploration of the perception of minerality in white wines by projective mapping and descriptive analysis . Journal of Sensory Studies , 29 , 1 – 13 .
International Organization for Standardization . ( 2008 ). ISO 6668: Green coffee—Preparation of samples for use in sensory analysis (Food products, CH‐1211). Geneva, Switzerland : ISO .
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Kreuml , M. , Majchrzak , D. , Ploederl , B. , & Koenig , J. ( 2013 ). Changes in sensory quality characteristics of coffee during storage . Food Science & Nutrition , 1 , 267 – 272 .
Lawless , L. , & Civille , G. ( 2013 ). Developing lexicons: A review . Journal of Sensory Studies , 28 , 270 – 281 .
Masi , C. , Dinnella , C. , Barnabà , M. , Navarini , L. , & Monteleone , E. ( 2013 ). Sensory properties of under‐roasted coffee beverages . Journal of Food Science , 78 , S1290 – S1300 .
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Oestreich‐Janzen , S. ( 2010 ). Chemistry of coffee . In L. Mander & H‐W. Liu (Eds.), Comprehensive natural products II. Vol. 3. Development & modification of bioactivity (pp. 1085 – 106 ). London, UK : Elsevier .
Pereira , J. A. , Dionisio , L. , Matos , T. J. , & Patarata , L. ( 2015 ). Sensory lexicon development for a Portuguese cooked blood sausage—Morcella de Arroz de Monchique—to predict its usefulness for a geogrphical certification . Journal of Sensory Studies , 30 , 56 – 67 .
Sanchez , K. , & Chambers , E. ( 2015 ). How does product preparation affect sensory properties? An example with coffee . Journal of Sensory Studies , 30 , 499 – 511 .
Seo , H. S. , Lee , S. Y. , & Hwang , I. ( 2009 ). Development of sensory attribute pool of brewed coffee . Journal of Sensory Studies , 24 , 111 – 132 .
Specialty Coffee Association of America . ( 2015 , 12. 16). SCAA protocols—Cupping specialty coffee. Retrieved from SCAA Protocols https://www.scaa.org/PDF/resources/cupping-protocols.pdf
Thurston , R. , Morris , J. , & Steiman , S. ( 2013 ). Coffee: A comprehensive guide to the bean, the beverage, and the industry . Plymouth, UK : Rowman & Littlefield .
Ting , V. J. , Romano , A. , Silcock , P. , Bremer , P. L. , Corollaro , M. L. , Soukoulis , C. , … Biasiloi , F. ( 2015 ). Apple flavor: Linking sensory perception to volatile release and textural properties . Journal of Sensory Studies , 30 , 195 – 210 .
Vázquez‐Araújo , L. , Chambers , D. , & Carbonell‐Barrachina , ÁA. ( 2012 ). Development of a sensory lexicon and application by an industry trade panel for turrón, a European protected product . Journal of Sensory Studies , 27 , 26 – 36 . doi: 10.1111/j.1745-459X.2011.00364.x
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