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- W2189298126 abstract "Free Choice Profiling (FCP) was applied to measure consumer perception on attribute intensities of Thai chilli paste products. The FCP was adapted to include a ‘standardized’ session which was conducted in order to give panelists an idea of reference standards and their intensities on six key attributes related to product ingredients. After five chilli paste samples (including one repeated) were evaluated, GPA was applied, and revealed that judgments from 10 out of 14 panelists were reliable. The sensory consensus data from FCP was then linked to instrumental measurement data, such as water activity (aw), moisture content, salt content, capsaicin content, acidity, pH, L*,a*, b*, stickiness and adhesiveness (measured by texture analyzer) and volatile compounds (detected by dynamic headspace sampling technique (DHS) with GC-MS). PCA and PLS graphs demonstrate that colour and brightness of the products were key attributes affecting product acceptance, and appear to be related to presence of ethanol and linalool. Hot sensation presents strong correlation with saltiness perceived by consumers and % salt content whereas acidity seems to be correlated with product texture." @default.
- W2189298126 created "2016-06-24" @default.
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- W2189298126 date "2007-01-01" @default.
- W2189298126 modified "2023-10-10" @default.
- W2189298126 title "LINKAGE BETWEEN AN ADAPTED FREE CHOICE PROFILING (FCP) METHOD AND INSTRUMENTAL ANALYSIS BASED ON A THAI CHILLI PASTE PRODUCT" @default.
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