Improve Research Reproducibility A Bio-protocol resource
Concise Method
tooltip

2.7. Sensory Analysis

VA Verónica García Arteaga
VD Victoria Demand
KK Karolin Kern
AS Andrea Strube
MS Michael Szardenings
IM Isabel Muranyi
PE Peter Eisner
US Ute Schweiggert-Weisz
ask Ask a question
Favorite

The sensory analysis was performed using the combined treated samples (HyF and FdH) and the PPI. Sample solutions (2%, w/w) were prepared with tap water and coded using three-digit random numbers.

The sensory evaluation was conducted according to the ISO 8587:2006 Sensory analysis—Methodology—Ranking, which compares different products according to the intensity of a given characteristic or property. First, a ten-member panel ranked attributes regarding bitterness and plant-like (pea-like/green/beany) flavor. These attributes were evaluated on a 1 (attribute not perceivable) to 7 (very strong perception) ranging scales.

Copyright and License information:  ©2022 by the authors.
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Do you have any questions about this protocol?

Post your question to gather feedback from the community. We will also invite the authors of this article to respond.

post Post a Question
0 Q&A