Comparar métodos
Revisa los métodos seleccionados uno junto a otro; las filas que difieren aparecen resaltadas.
| Escala de Justo en su Punto (JAR)× | Análisis del Perfil de Textura× | |
|---|---|---|
| Campo | Ciencia de los alimentos | Ciencia de los alimentos |
| Familia | Process / pipeline | Process / pipeline |
| Año de origen≠ | 1995 | 1968 |
| Autor original≠ | Henry Lawless | Malcolm Bourne |
| Tipo≠ | Consumer Preference Scaling | Mechanical Texture Method |
| Fuente seminal≠ | Lawless, H. T. (1995). Evaluation of world wide web sites with sensory evaluation methods. Food Technology, 49(12), 90-92. link ↗ | Bourne, M. C. (1968). Texture profile of foods. Journal of Food Science, 33(3), 280-283. link ↗ |
| Alias | JAR | TPA |
| Relacionados | 3 | 3 |
| Resumen≠ | Just-About-Right (JAR) Scaling is a consumer-based sensory evaluation method that asks respondents to rate sensory attributes not on intensity alone, but on whether they perceive the attribute as too weak, just right, or too strong for the product. Developed by Lawless in the mid-1990s, JAR scaling bridges the gap between descriptive sensory analysis and consumer preference, directly linking attribute levels to consumer satisfaction. | Texture Profile Analysis (TPA) is an objective, mechanical method that simulates mastication (chewing) to measure the textural properties of food products. Developed by Bourne in 1968, TPA uses a texture analyzer (a machine that applies defined forces and movements to a sample) to generate a force-time curve from which multiple texture attributes (hardness, springiness, chewiness, cohesiveness, adhesiveness) are extracted and quantified. |
| ScholarGateConjunto de datos ↗ |
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