Development of a preliminary sensory lexicon for floral honey

@article{GalnSoldevilla2005DevelopmentOA,
  title={Development of a preliminary sensory lexicon for floral honey},
  author={H. Gal{\'a}n-Soldevilla and M. P. Ruiz-P{\'e}rez-Cacho and S. S. Jim{\'e}nez and M. L. Villarejo and A.Bentabol Manzanares},
  journal={Food Quality and Preference},
  year={2005},
  volume={16},
  pages={71-77}
}
  • H. Galán-Soldevilla, M. P. Ruiz-Pérez-Cacho, +2 authors A.Bentabol Manzanares
  • Published 2005
  • Mathematics
  • Food Quality and Preference
  • The aim of this research was to develop a sensory vocabulary to describe floral honey from the south region of Spain (Andalucia). Principal component analysis has been used as a basis for excluding attributes that are not being used to differentiate among honeys or to describe the main sensory characteristics of each product. Fifteen descriptors were selected by PCA: four for odour (overall intensity, floral, ripen fruit, green grass and candy); three terms for texture (viscosity, gumminess and… CONTINUE READING
    72 Citations
    Development of a sensory wheel and lexicon for chocolate.
    • 10
    Development of a Structured Sensory Honey Analysis: Application to Artisanal Madrid Honeys
    • 16
    • Highly Influenced

    References

    SHOWING 1-10 OF 15 REFERENCES
    Sensory Evaluation Practices
    • 1,856
    Sensory Evaluation of Food
    • 1,361