USE OF SENSORY ANALYSIS FOR FRESH VEGETABLES

Authors:	R. Kuchenbuch, H. Auerswald, B. Brückner, A. Krumbein
Keywords:	Principal component analysis, mouth-feel, taste panel
Abstract: Science-based sensory analysis may be used to promote the consumption of fresh and fermented vegetables by improving, for example, breeding goals, production methods, handling and storage. Sensory analysis and use consist of the followings. Product analysis, which involves interviewing consumers about preferences, sensory analysis of the product, and chemical/physical analysis of the product, Finding the pre-dominant factors of like and dislike among consumers, Development of ways to optimize product quality attributes.
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