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• W4319458510 abstract "Sensory evaluation, defined as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing. Sensory evaluations are carried out using different methods, which are applicable for food products. The sensory perspectives into indigenous fermented foods in the tropics showed that modern sensory techniques as being used for evaluating indigenous fermented foods. Numerous indigenous fermented foods are now being produced using artificial fermentation methods rather than the natural fermentation procedure. These artificial fermentation methods are beneficial in developing modern ways of producing such fermented foods, and this has significantly reduced the food safety issues in indigenous fermented foods. Recently, we have seen the invention of modern artificial sensory evaluation techniques (instrumental technique), which utilize machines, such as solid-phase microextraction followed by gas chromatography-mass spectrometry, E-nose, to boost the sensory perspective of indigenous fermented foods. There are significant improvements in evaluating the organoleptic attributes of indigenous fermented foods nowadays compared to some years ago." @default.
• W4319458510 created "2023-02-09" @default.
• W4319458510 creator A5006922314 @default.
• W4319458510 creator A5046506033 @default.
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• W4319458510 date "2023-01-01" @default.
• W4319458510 modified "2023-09-25" @default.
• W4319458510 title "Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities" @default.
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• W4319458510 doi "https://doi.org/10.1016/b978-0-323-98341-9.00023-2" @default.
• W4319458510 hasPublicationYear "2023" @default.
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