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

被引:100
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
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
收藏
页码:375 / 385
页数:11
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