Quantitative Descriptive Analysis
Quantitative Descriptive Analysis (QDA) is a comprehensive sensory evaluation method developed by Stone and colleagues in the 1970s that uses a trained panel to describe the intensity of sensory attributes in food products. QDA provides detailed, quantitative profiles of flavor, aroma, texture, and appearance, allowing researchers and product developers to characterize and compare products objectively.
Izvorni zapis
Citati kopirani doslovno iz izvornog zapisa metode. Ne impliciraju nikakvu provjeru na razini tvrdnje.
- Stone, H., Bleibaum, R. N., & Thomas, H. A. (2012). Sensory evaluation practices (4th ed.). Academic Press. · URL
- Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: Principles and practices (2nd ed.). Springer. · DOI 10.1007/978-1-4419-6488-5
Uređene tvrdnje
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Povezane metode
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