Sensory description of marine oils through development of a sensory wheel and vocabulary
Food Research International（2018）
摘要
The Omega-3 industry lacks a defined methodology and a vocabulary for evaluating the sensory quality of marine oils. This study was conducted to identify the sensory descriptors of marine oils and organize them in a sensory wheel for use as a tool in quality assessment.
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关键词
Omega-3,Quality control,Aroma and flavor descriptors,Oxidation,PCA plot
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