Related references
Note: Only part of the references are listed.Performance of beer sensory panels: A comparison of experience level, product knowledge, and responsiveness to feedback calibration
Line Elgaard et al.
JOURNAL OF SENSORY STUDIES (2019)
Effect of Product Involvement on Panels' Vocabulary Generation, Attribute Identification, and Sample Configurations in Beer
Line Elgaard et al.
FOODS (2019)
A Comparison of Two Sensory Panels Trained with Different Feedback Calibration Range Specifications via Sensory Description of Five Beers
Line Elgaard et al.
FOODS (2019)
Development of a sensory wheel and lexicon for chocolate
Sara De Pelsmaeker et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of triple pot still distillation on the volatile compositions during the Raki production
Merve Darici et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review
Jiyun Yang et al.
FOODS (2019)
Using Single Free Sorting and Multivariate Exploratory Methods to Design a New Coffee Taster's Flavor Wheel
Molly Spencer et al.
JOURNAL OF FOOD SCIENCE (2016)
Development of a living lexicon for descriptive sensory analysis of brewed coffee
Edgar Chambers et al.
JOURNAL OF SENSORY STUDIES (2016)
Grape brandy production, composition and sensory evaluation
Argyrios Tsakiris et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Developing Lexicons: A Review
Lydia J. R. Lawless et al.
JOURNAL OF SENSORY STUDIES (2013)
Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis
M. Yilmaztekin et al.
JOURNAL OF THE INSTITUTE OF BREWING (2011)
Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source
Turgut Cabaroglu et al.
JOURNAL OF THE INSTITUTE OF BREWING (2011)
Development of a suitable lexicon for sensory studies of the anise-flavoured spirits ouzo and tsipouro
Maroussa Tsachaki et al.
FLAVOUR AND FRAGRANCE JOURNAL (2010)
Impact of estragole and other odorants on the flavour of anise and tarragon
Annette Zeller et al.
FLAVOUR AND FRAGRANCE JOURNAL (2007)
Differences in concentration of principal volatile constituents in traditional Greek distillates
AA Apostolopoulou et al.
FOOD CONTROL (2005)
Statistical validation of sensory data: a study on wine
A Carlucci et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Review: Steam distilled spirits from fermented grape pomace
ML Silva et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)