感觉系统
感知
愉快
感觉
多样性(控制论)
产品(数学)
描述性统计
心理学
计算机科学
认知心理学
数学
人工智能
社会心理学
统计
几何学
神经科学
作者
Laura Purriños,Mirian Pateiro,M.R. Rosmini,Rubén Domínguez,A. Teixeira,Paulo E. S. Munekata,Paulo Cezar Bastianello Campagnol,José M. Lorenzo
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2022-01-01
卷期号:: 51-76
标识
DOI:10.1016/b978-0-12-822832-6.00003-5
摘要
Throughout history, food has been one of the fundamental needs and concerns of humans. At first, it was a question of survival and later it has given way to the food/nutrition binomial and has reached the current moment where the selection of food is based on its nutritional value and also great importance is given to the degree of satisfaction that they can bring. Once the consumer has their basic nutritional needs covered, this feeling of pleasure determines their behavior in deciding what food to eat. In this sense, sensory science provides a wide variety of methods and techniques that allow obtaining an integrative vision of the consumer's sensory perception of a product. This information cannot be accessed with another analytical technique since there is currently no instrument that can reproduce or replace the human response. In the present chapter, conventional sensory descriptive methods are described and the main descriptors of the meat products are reviewed.
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