Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies
Naz Erdem, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Vural Gökmen
Topics & Concepts
SweetnessFood scienceSugarMaillard reactionChemistryFlavourSensory systemTasteSensory analysisAdded sugarPsychologyCognitive psychologyBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsMeat and Animal Product Quality