About: Sensory evaluation of pork flavor

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Flavor perception is a highly complex system. Flavorful foodstuffs can include hundreds of volatile compounds. In addition, these volatiles are not uniformly released from the food, but may interact with macro ingredients such as fat, carbohydrates, and proteins of the food base in many different patterns. Flavor perception can be divided into three stages. Odor assessment, flavor in the mouth assessment, and after-taste assessment. In sensory analysis, a panel of judges/assessors is used. Generally, it is necessary to train the panel. The degree of training depends on the type of test that should be applied. if the opinion of the consumers is being investigated, then an untrained consumer panel is used. Methods to evaluate pork flavor are discriminative methods, consumer's evaluation, or dynamic sensory methods. All data must be statistically processed. Different factors influence pork flavor. Flavor perception is a highly complex system. Flavorful foodstuffs can include hundreds of volatile compounds. In addition, these volatiles are not uniformly released from the food, but may interact with macro ingredients such as fat, carbohydrates, and proteins of the food base in many different patterns. Flavor perception can be divided into three stages. Odor assessment, flavor in the mouth assessment, and after-taste assessment. In sensory analysis, a panel of judges/assessors is used. Generally, it is necessary to train the panel. The degree of training depends on the type of test that should be applied. if the opinion of the consumers is being investigated, then an untrained consumer panel is used. Methods to evaluate pork flavor are discriminative methods, consumer's evaluation, or dynamic sensory methods. All data must be statistically processed. Different factors influence pork flavor. (en)
Title	Sensory evaluation of pork flavor Sensory evaluation of pork flavor (en)
skos:prefLabel	Sensory evaluation of pork flavor Sensory evaluation of pork flavor (en)
skos:notation	RIV/62157124:16270/12:43871527!RIV13-MSM-16270___
http://linked.open...avai/riv/aktivita	V
http://linked.open...avai/riv/aktivity	V
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Válková, Veronika
http://linked.open.../riv/druhVysledku	C - Kapitola v knize
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	167464
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/12:43871527
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	preference mapping; free-choice profiling; sensory spectrum; the quantitative flavor profiling technique; quantitative descriptive analysis; flavor profile method; descriptive sensory methods; discriminative methods; sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	sensory analysis descriptive sensory methods discriminative methods flavor profile method free-choice profiling preference mapping quantitative descriptive analysis sensory spectrum the quantitative flavor profiling technique
http://linked.open...ontrolniKodProRIV	[E14659F00CDA]
http://linked.open...i/riv/mistoVydani	Malden
http://linked.open...vEdiceCisloSvazku	Neuveden
http://linked.open...i/riv/nazevZdroje	Handbook of Meat, Poultry and Seafood Quality
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...v/pocetStranKnihy	576 (xsd:int)
http://linked.open...cetTvurcuVysledku	1 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Válková, Veronika
number of pages	23 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Wiley-Blackwell Publishing, Inc.
https://schema.org/isbn	978-0-470-95832-2
http://localhost/t...ganizacniJednotka	16270

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