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Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor

โœ Scribed by M. C. McTIGUE; H. H. KOEHLER; M. J. SILBERNAGEL

Book ID
108814156
Publisher
Institute of Food Technologists
Year
1989
Tongue
English
Weight
775 KB
Volume
54
Category
Article
ISSN
0022-1147

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## Abstract The odour of silurus (__Silurus glanis__) coming from two types of rearing environment developed in France was studied. Odour sensory analysis was performed on cooked fillets of silurus. The odour representativeness of extracts obtained by dynamic headspace was assessed. Two methods of