DEVELOPMENT AND USE OF TIME-INTENSITY METHODOLOGY FOR SENSORY EVALUATION - A REVIEW

被引：104

作者：

CLIFF, M ^{[1
]}

HEYMANN, H ^{[1
]}

机构：

[1] UNIV MISSOURI, COLL AGR FOOD & NAT RESOURCES, DEPT FOOD SCI & HUMAN NUTR, COLUMBIA, MO 65211 USA

来源：

FOOD RESEARCH INTERNATIONAL | 1993年 / 26卷 / 05期

关键词：

TIME INTENSITY; TEMPORAL;

D O I：

10.1016/0963-9969(93)90081-S

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Time-intensity (TI) evaluation has been a developing sensory methodology for some 40 years. During this time, the technology has evolved from the use of a simple paper/pen to computerized data collection. Concomitant with this development has been the refinement of average curve calculation and interpretation. This paper summarizes these developments, cross-references alternate nomenclature, and compiles and reviews the research applications.

引用

页码：375 / 385

页数：11

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