| Catalog Content |
Introduction to Sensory Analysis: basic concepts and terms, senses, sensory analysis components; Appearance in foods: color, size, shape, brightness; The sense of smell in foods; The sense of taste in foods; sour, sweet, bitter and other flavoring elements; Sound sense in foods: freshness, density; Texture and density in foods; fluidity, contact, ideal temperature; Applications and Tests: Analytical and hedonic tests, difference tests, preference / taste tests, sensitivity tests, descriptive tests; Evaluation (s); Sensory analysis approaches and effects in presentation. |
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