Statistical analysis between volatile components and sensory data of brewed coffee.
نویسندگان
چکیده
منابع مشابه
Statistical Analysis of Sensory Freshness Data
The use of trained panels and scalar systems is quite common in the measurement of freshness of fish by sensory methods, but not common in published papers on the subject to include any statistical analysis of the errors involved in using a scalar procedure or any treatment of the biases of the assessors. The statistical analysis is quite straightforward and can be performed on computer spreads...
متن کاملConcepts and Foundations of Data Analysis and Statistical Information in Modern Statistical System
Abstract. One of the most important fundamental principles of official statistics, is the principle of Relevance, Impartiality, and professional ethics. Trust and ensure of the stakeholders and users of official statistics to the professional independency of National Statistical Offices (NSO) and the National Statistical System (NSS), as a social capital, is one of the most important factors fo...
متن کاملAnalysis of volatile components and the sensory characteristics of irradiated raw pork.
Longissimus dorsi muscle strips, approximately 20 mm long, 40 mm wide, and 5 mm thick (4 g), of pig were randomly placed in a single layer into labeled bags (four strips per bag) and packaged either aerobically or under vacuum. Samples in the bags were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components and sensory characte...
متن کاملeffect of seed priming and irrigation regimes on yield,yield components and quality of safflowers cultivars
این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Analysis of Volatile Components and Sensory Characteristics of Irradiated Raw Pork
Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2thiobarbituric acid reactive substances (TBARS) than ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1989
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.63.1493