Analysis of Taste Adjectives of Traditional Cooked Rice, Noodles, Porridge and Rice Cakes by Sensory Evaluation
Abstract
The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when...
Paper Details
Title
Analysis of Taste Adjectives of Traditional Cooked Rice, Noodles, Porridge and Rice Cakes by Sensory Evaluation
Published Date
Feb 28, 2014
Volume
24
Issue
1
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