DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES

ABSTRACT Ten trained panelists determined that 61 characteristics explained the flavor, aroma, texture, basic taste(s), feeling factors and appearance attributes inherent in 12 commercially produced yogurts formulated from bovine milk. When 12 yogurts were used to validate the sensory lexicon, diffe...

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Bibliographic Details
Published in:Journal of sensory studies 2008-10, Vol.23 (5), p.671-687
Main Authors: COGGINS, P.C., SCHILLING, M.W., KUMARI, S., GERRARD, P.D.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
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Summary:ABSTRACT Ten trained panelists determined that 61 characteristics explained the flavor, aroma, texture, basic taste(s), feeling factors and appearance attributes inherent in 12 commercially produced yogurts formulated from bovine milk. When 12 yogurts were used to validate the sensory lexicon, differences (P 
ISSN:0887-8250
1745-459X
DOI:10.1111/j.1745-459X.2008.00179.x