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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |