Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products

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dc.creatorAlvarado, Dolores
dc.creatorLim, Chinkee
dc.creatorLaliberté, Brigitte
dc.date2023-03
dc.date2023-03-21T13:44:51Z
dc.date2023-03-21T13:44:51Z
dc.date.accessioned2026-06-27T13:22:53Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/129703
dc.identifier.urihttp://hdl.handle.net/123456789/57601
dc.languageen
dc.rightsOpen Access
dc.sourceAlvarado, D.; Lim, C.; Laliberté, B. (2023) Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products. International Symposium on Cocoa Research ISCR, 5-8 December 2022, Montpellier, France. 17 slides
dc.subjectorganoleptic analysis
dc.subjectflavour
dc.subjectsensory receptors
dc.subjectquality assurance
dc.subjectanálisis organoléptico
dc.subjectsabor
dc.subjectreceptor sensorial
dc.subjectphysical reference samples
dc.subjectsensory evaluation
dc.subjectquality assessment
dc.subjectcalibration
dc.titleDevelopment of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products
dc.typePresentation

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