TY - JOUR
T1 - Development of a sensory vocabulary for warmed-over flavor
T2 - Part II. In chicken meat
AU - Byrne, Derek V.
AU - Bredie, Wender L.P.
AU - Martens, Magni
PY - 1999/1/1
Y1 - 1999/1/1
N2 - A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
AB - A sensory panel utilized chicken patties from Pectoralis major muscle to develop a descriptive vocabulary for warmed-over flavor. Patties were subjected to 4 different cooking temperatures and stored at 4C for up to 4 days. A list of 33 descriptive terms, developed from the literature and a preliminary sample evaluation was modified over 5 daily sessions to 18 terms with corresponding references. In the term selection process the criteria used were, that terms should; have relevance to the product, discriminate clearly between samples, be nonredundant, and have cognitive clarity to the assessors. A comprehensive vocabulary was developed that described the sensory dimensions present in the samples. Over sessions the panel was found to display dynamic changes in their use of the sensory vocabulary. Overall, panel discriminative abilities were enhanced and a process of sensory learning was observed.
UR - http://www.scopus.com/inward/record.url?scp=0033245082&partnerID=8YFLogxK
U2 - 10.1111/j.1745-459X.1999.tb00105.x
DO - 10.1111/j.1745-459X.1999.tb00105.x
M3 - Journal article
AN - SCOPUS:0033245082
SN - 0887-8250
VL - 14
SP - 67
EP - 78
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
IS - 1
ER -