Evaluating the palatability of fermented foods |
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| Authors: | Tohru Fushiki Kumiko Nakano |
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| Affiliation: | 1. Department of Food and Human Nutrition, Faculty of Agriculture, Ryukoku University, Otsu, Japantfushiki@agr.ryukoku.ac.jp;3. Department of Life Environment, Koshien Junior College, Nishinomiya, Japan |
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| Abstract: | ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation of the quantitative contribution of each subdomain. The studies suggest the novel instrument is useful for comprehensive evaluation of palatability of multifarious fermented foods. |
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| Keywords: | Palatability cheese sake subdomains fermented foods |
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