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In parallel, gels were characterized by quantitative descriptive analysis (QDA™).
Appropriate formulation, considering the sensory attributes, was identified by Quantitative Descriptive Analysis (QDA) and used for studying rheological parameters.
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The bars were analyzed by QDA (quantitative descriptive analysis) and the best formulations were determined in accordance with a preference test.
Gels showing slow, yielding-like breakdown (i.e. high energy dissipation) were sensed as the least crumbly by assessors during quantitative descriptive analysis (QDA).
A sensory test was conducted to characterise the properties of tomato fruit by means of quantitative descriptive analysis (QDA).
Quantitative descriptive analysis was performed by eight trained judges who evaluated nine sensory attributes.
Results of Quantitative Descriptive Analysis (QDA) were also analyzed by principal component analysis (PCA) performed by the use of Analsens NT software (Polish Academy of Sciences).
Skin complexion was evaluated by a panel of 16 experts trained to do the quantitative descriptive analysis.
The test methods described in the chapter are: flavor profile, texture profile, quantitative descriptive analysis (QDA method), spectrum descriptive analysis, free-choice profiling, and diagnostic descriptive analysis.
Quantitative descriptive analysis, using nine attributes, was used to describe the aroma property of boiled scallop.
The numbers of common themes and participants were calculated for quantitative descriptive analysis such as frequency and percentage (Creswell 2013).
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