Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

Sandra Stolzenbach Wæhrens; Shujuan Zhang; Pia I. Hedelund; Mikael Agerlin Petersen; Derek V. Byrne

doi:10.1111/ijfs.13161

Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS

Sandra Stolzenbach Wæhrens, Shujuan Zhang, Pia I. Hedelund, Mikael Agerlin Petersen, Derek V. Byrne

Design and Consumer Behavior

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

32 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	International Journal of Food Science & Technology
Vol/bind	51
Udgave nummer	8
Sider (fra-til)	1877-1887
Antal sider	11
ISSN	0950-5423
DOI	https://doi.org/10.1111/ijfs.13161
Status	Udgivet - 2016

Adgang til dokumentet

10.1111/ijfs.13161

Citationsformater

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title = "Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS",

keywords = "Chocolate production, dynamic headspace sampling combined with gas chromatography-mass spectrometry, QC programmes, Rate-All-That-Apply, sensory evaluation",

author = "W{\ae}hrens, {Sandra Stolzenbach} and Shujuan Zhang and Hedelund, {Pia I.} and Petersen, {Mikael Agerlin} and Byrne, {Derek V.}",

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AU - Wæhrens, Sandra Stolzenbach

AU - Zhang, Shujuan

AU - Hedelund, Pia I.

AU - Petersen, Mikael Agerlin

AU - Byrne, Derek V.

PY - 2016

Y1 - 2016

KW - Chocolate production

KW - dynamic headspace sampling combined with gas chromatography-mass spectrometry

KW - QC programmes

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KW - sensory evaluation

U2 - 10.1111/ijfs.13161

DO - 10.1111/ijfs.13161

M3 - Journal article

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EP - 1887

JO - International Journal of Food Science & Technology

JF - International Journal of Food Science & Technology

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