Searched for: subject:"Sensory%5C+evaluation"
(1 - 6 of 6)
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Koijck, L.A. (author), Toet, A. (author), van Erp, J.B.F. (author)
Previous research has shown that odorants consistently evoke associations with textures and their tactile properties like smoothness and roughness. Also, it has been observed that olfaction can modulate tactile perception. We therefore hypothesized that tactile roughness perception may be biased towards the somatosensory connotation of an...
article 2015
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de Jongh, H.H.J. (author), Janssen, A.M. (author), TNO Kwaliteit van Leven (author)
By analyzing swabs from different locations in the mouth (front and middle part of the tongue, cheek and palate) of four subjects after oral processing of dressings, the composition of the retained material was evaluated in time using infrared spectroscopy in an attempt to substantiate the physical origin of differences in afterfeel sensations...
article 2007
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Weenen, H. (author), Jellema, R.H. (author), de Wijk, R.A. (author), TNO Kwaliteit van Leven (author)
The sensory components of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces were determined, using multi-variate analysis of the mean sensory ratings obtained from a quantitative descriptive analysis (QDA) panel. Creamy is a particularly interesting attribute, as it is generally well correlated with consumer preference....
article 2005
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de Wijk, R.A. (author), van Gemert, L.J. (author), Terpstra, M.E.J. (author), Wilkinson, C.L. (author), TNO Voeding (author)
A trained panel developed a set of sensory attributes describing flavor, odor, mouth feel and after feel sensations elicited by commercially available vanilla custard desserts. Two main sensory dimensions, one running from "melting" to "thick" and another one running from "rough" to "creamy-soft" could be recognized in the resulting sensory...
article 2003
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Benner, M. (author), Linnemann, A.R. (author), Jongen, W.M.F. (author), Folstar, P. (author)
Publications on the use of Quality Function Deployment (QFD) for the development of food products state that the method is potentially a useful tool. The use of QFD would enlarge the chance of success, produce higher quality products and decrease the cost and the development time. However, a scrutinous evaluation of the available literature...
article 2003
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Bluyssen, P.M. (author), de Oliveira Fernandes, E. (author), Groes, L. (author), Clausen, G.H. (author), Fanger, F.O. (author), Valbjorn, O. (author), Bernhard, C.A. (author), Roulet, C.A. (author)
A European project started at the end of 1992, in which, in addition to current methods, trained sensory panels were used to investigate office buildings all over Europe. The main aim of this EC-Audit was to develop assessment procedures and guid-ance on ventilation and source control, to help optimize energy use in buildings while assuring good...
article 1996
Searched for: subject:"Sensory%5C+evaluation"
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