Ana CP Ribeiro , Marciane Magnani , Tahis R Baú , Erick A Esmerino , Adriano G Cruz , Tatiana C Pimentel
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引用次数: 0
Abstract
Emerging sensory methodologies (ESM) have been used as alternatives to conventional descriptive analysis. This review aims to overview the main ESM used to investigate dairy products, presenting their advantages, limitations, challenges, and perspectives. Check all that apply (CATA), rate all that apply, just about right, flash profiling, preferred attribute elicitation, sorting, and projective mapping/napping are the most applied methodologies. Yogurt, cheese, flavored milk, and dulce de leche are the main sensory studied dairy products. ESM provide suitable results for describing the sensory profile of dairy products. Their application concomitantly to acceptance tests has allowed identifying the drivers of liking and disliking. As opportunities for studies, we highlight free listing, free comment, polarized sensory positioning, diary, and pivot profile.
期刊介绍：
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.
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