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Author Cherdchu, Panat
Alternative Author Kasetsart University
TitleSensory characteristics of Thai sweet chili sauces and their categorization/Panat Cherdchu, Thongchai Suwonsichon and Chintana Oupadissakoon
Alternative Titleลักษณะทางประสาทสัมผัส และการจัดกลุ่มผลิตภัณฑ์น้ำจิ้มไก่ในประเทศไทย
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6327

CALL # Volume Number Month Year Barcode Status

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractSensory characteristics are one of the most important factors in consumer perception. This study was undertaken to establish categories and product descriptive characteristics in commercial sweet chili sauces. Generic descriptive quantitative analysis with eleven trained panelists was used to determine the category space for the sensory characteristics for the sauces. Ten sweet chili sauces representing a variety of products were selected. These samples were subsequently evaluated and quantitatively described using 34 sensory descriptions; 8 appearances, 3 aromas, 2 flavors, 3 basic tastes, 1 sensation, 11 texture descriptors and 6 aftertastes. All samples had significant differences in most of sensory characteristics (p<0.05). In addition, all sensory data were subjected to principal component analysis (PCA)as well as cluster analysis. PCA reduced those sensory attributes into two independent principal components (PC), which accounted for 54% of the explained variance, and explained the difference in sensory characteristics of 4 sample groups, classified by cluster analysis.
Descript677 p. ; 57-64
SubjectDescriptive analysis
sweet chili sauce
product classification
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