Instrumental Analysis or Human Evaluation to Measure the Appearance, Smell, Flavor, and Physical Properties of Food
Mohammed Saleh, Youngseung Lee
Foods
Abstract
Instrumental analysis and sensory evaluation are two fundamental approaches used to assess the quality of food products, encompassing attributes such as appearance, smell, flavor, and physical properties [...].
Concepts
FlavorSensory analysisFood scienceSensory systemMeasure (data warehouse)Quality (philosophy)Food productsFood quality