Сравнение методов
Просматривайте выбранные методы рядом; строки с различиями подсвечены.
| Шкала "В самый раз" (Just-About-Right Scaling)× | Анализ текстурного профиля× | |
|---|---|---|
| Область | Пищевая наука | Пищевая наука |
| Семейство | Process / pipeline | Process / pipeline |
| Год появления≠ | 1995 | 1968 |
| Автор метода≠ | Henry Lawless | Malcolm Bourne |
| Тип≠ | Consumer Preference Scaling | Mechanical Texture Method |
| Основополагающий источник≠ | 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 ↗ |
| Другие названия | JAR | TPA |
| Связанные | 3 | 3 |
| Сводка≠ | 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. |
| ScholarGateНабор данных ↗ |
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