Sensory evaluations of the beverages

Loreta Basinskiene; Grazina Juodeikiene; Daiva Vidmantiene; Maija Tenkanen; Tomas Makaravicius; Elena Bartkiene

Improve Research Reproducibility A Bio-protocol resource

Home
Protocols

Concise Method

Sensory evaluations of the beverages

LB Loreta Basinskiene

GJ Grazina Juodeikiene

DV Daiva Vidmantiene

MT Maija Tenkanen

TM Tomas Makaravicius

EB Elena Bartkiene

This method is extracted from research article: Food Technol Biotechnol, Mar 2016

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

DOI: 10.17113/ftb.54.01.16.4106

Ask a question

Favorite

Sensory evaluations were conducted by 11 panellists, consisting of KTU staff and students, using a 7-point rating scale for the colour, odour and flavour attributes. Value of 1 corresponded to the lowest intensity and of 7 to the highest intensity of the attribute. Overall acceptability was evaluated using a 9-point hedonic scale where 9 is ‘like extremely’ and 1 ‘dislike extremely’. Coded samples were served and water was provided for rinsing between the sensory evaluations of the samples.

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 a Question

0 Q&A

Share your protocol with your peers.

Submit a Preprint Protocol