The 71th Annual Meeting of JSFST

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Oral presentation

A 食品成分，食品分析 （Food Ingredients, Food Analysis）

[3Da] Sensibility evaluation, Organoleptic evaluation

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room D (3F N324)

Chair:Yasuhiro Funatsu, Fumiyo Hayakawa

9:45 AM - 10:00 AM

[3Da-04] Development of a sensory lexicon for evaluation of fried foods

*Kaori Nagai1, Noriko Chiba1, Yuko Nakano2, Kanji Aoyagi1, Akira Akahane1, Hidetaka Uehara1, Fumiyo Hayakawa2 (1. The Nisshin OilliO Group, Ltd., 2. Institute of Food Research, NARO )

Keywords:Sensory evaluation, fried products, croquette, texture, flavor

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