Sensory descriptive analysis and hedonic consumer test for Galician type breads

Belen Garcia-Gomez,Nerea Fernandez-Canto,M. Lourdes Vazquez-Oderiz,Maruxa Quiroga-Garcia,Nieves Munoz-Ferreiro,M. Angeles Romero-Rodriguez

Food Control（2022）

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摘要

Bread consumption has declined in recent years due to the loss of its sensory quality. To identify the key sensory attributes for the consumer, in this study will provide to the bakery industry with a powerful tool to design products adapted to the consumer preferences will be provided to the bakery industry.

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关键词

Sensory analysis,Consumer,Trained panel,Bread,Acceptability,PGI

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