Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours
This research project fully defines and evaluates a new approach in sensory omission testing, based on the same-different test (ASTM E2139-05 2011) and the Thurstonian measure d′. The applications of this new approach were investigated to fully characterise sweet and savoury flav...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2015
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| Online Access: | https://eprints.nottingham.ac.uk/29393/ |