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dc.contributor.authorVisalli, Micheles
dc.contributor.authorGalmarini, Mara Virginiaes
dc.contributor.authorSchlich, Pascales
dc.date.accessioned2024-06-25T12:50:16Z-
dc.date.available2024-06-25T12:50:16Z-
dc.date.issued2023-
dc.identifier.citationVisalli, M., Galmarini, M. V., Schlich, P. Use of temporal sensory evaluation methods with consumers: a position paper [en línea]. Current opinion in food science. 2023, 54 (101102). doi: 10.1016/j.cofs.2023.101102. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18331es
dc.identifier.issn2214-7993 (impreso)-
dc.identifier.issn2214-8000 (online)-
dc.identifier.urihttps://repositorio.uca.edu.ar/handle/123456789/18331-
dc.description.abstractTemporal sensory evaluation methods aim to describe the dynamics of product perception. These methods were developed and implemented with trained panels, but they are increasingly used with consumers. However, this shift has probably been guided more by practical aspects than by scientific considerations, and the limits of application of temporal methods with consumers are not well-documented. This article discusses some of these limitations, presents recent developments looking to overcome them, and makes recommendations on the choice and implementation of methods as well as on the analysis of temporal data and their interpretation. This contribution relies on recent methodological works: a systematic scoping review on temporal methods and several articles comparing methods using controlled stimuli and commercial products with various levels of complexity...es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.rightsAcceso restringido*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.sourceCurrent opinion in food science. 2023, 54 (101102).es
dc.subjectCONSUMIDORESes
dc.subjectEVALUACION SENSORIALes
dc.subjectMETODOS TEMPORALESes
dc.titleUse of temporal sensory evaluation methods with consumers: a position paperes
dc.typeArtículoes
dc.identifier.doi10.1016/j.cofs.2023.101102-
uca.disciplinaINGENIERIA EN ALIMENTOSes
uca.issnrd0es
uca.affiliationFil: Visalli, Michel. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Franciaes
uca.affiliationFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Tecnológicas; Argentinaes
uca.affiliationFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes
uca.affiliationFil: Schlich, Pascal. Université Bourgogne. Centre des Sciences du Goût et de l’Alimentation. Institut Agro Dijon; Franciaes
uca.versionpublishedVersiones
item.grantfulltextreserved-
item.fulltextWith Fulltext-
item.languageiso639-1en-
crisitem.author.deptFacultad de Ingeniería y Ciencias Agrarias-
crisitem.author.parentorgPontificia Universidad Católica Argentina-
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