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Eight trained panelists participated in this study.
It is suitable for consumers as well as trained panelists.
To corroborate the analytical data, sensory evaluations were performed on the snail samples by trained panelists.
Characterization of aroma active compounds was performed by GC MS and sensory evaluation by trained panelists.
The instrumental sensory relationships obtained with the expert panel were similar to those reported for trained panelists.
Melanosis or blackening of pre-cooked shrimp was evaluated through visual inspection by ten trained panelists using a 10-point scoring test following the method of Montero et al. (2001) with some modifications.
It could also be concluded that at a 5% significance level, the trained panelists could not distinguish extra-virgin olive oil samples from those adulterated with 2.5% of rancid olive oil or up to 5% of winey-vinegary olive oil.
Testing and developing foods uses the results from sensory experiments in which products are systematically presented to people, trained panelists, or random consumers, who score them in various ways.
Trained panelists described light-exposed milk as significantly higher in cardboard, old oil, and plastic, with LED exposure resulting in a marginally more plastic aroma, and fluorescent marginally more cardboard.
A total of 10-12 trained panelists were used in each session.
That is, scores of trained panelists are based on a wider range of intensities.
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