Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply

The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indi...

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Detalles Bibliográficos
Autores principales: Hastie, Melindee, Torrico, Damir, Li, Zhenzhao, Ha, Minh, Warner, Robyn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601365/
https://www.ncbi.nlm.nih.gov/pubmed/37430916
http://dx.doi.org/10.3390/foods11203167

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601365/
https://www.ncbi.nlm.nih.gov/pubmed/37430916
http://dx.doi.org/10.3390/foods11203167

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