sensory data collection (Compusense Inc)
90
Structured Review
Compusense Inc
sensory data collection
Sensory Data Collection, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/compusense-five+data+collection+software/five+data+collection+software/pm37628115-105-1-6
Average 90 stars, based on 1 article reviews
Sensory Data Collection, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/compusense-five+data+collection+software/five+data+collection+software/pm37628115-105-1-6
Average 90 stars, based on 1 article reviews
sensory data collection - by Bioz Stars,
2026-11
90/100 stars
Images
Related Articles
other:Article Title: Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha. Article Snippet: All Article Title: Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha Article Snippet: All Article Title: Harvest maturity and ripeness differentially affects consumer preference of ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ pears (Pyrus communis L.) Article Snippet: The aim of this study was to investigate the effect of harvest maturity and ripeness on consumer preference for eating quality of European pears.. ‘Forelle’, ‘Packham’s Triumph’ and ‘Abate Fetel’ pears were harvested within the commercial harvest window (Harvest 1 = H1) and again a month later (Harvest 2 = H2) from separate trees.. Fruit were kept at −0.5 ◦C for four and three months for H1 and H2, respectively. Software:Article Title: Temporal Check-All-That-Apply Characterization of Syrah Wine. Article Snippet: Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized.. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v).. Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Article Title: Understanding the Effects of Smart-Speaker-Based Surveys on Panelist Experience in Immersive Consumer Testing. Article Snippet: .. Article Title: Mashbill and barrel aging effects on the sensory and chemometric profiles of American whiskeys Article Snippet: American whiskeys are economically and culturally significant beverages with complex sensory profiles; however, how aromas and flavours are linked to mashbill (fermentedwash recipe) and/or aging time in new, charred oak barrels have not been thoroughly investigated.. To accomplish this goal, sensory Descriptive Analysis and Chemometric analyses, including Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry and Liquid Chromatography-QuadrupoleTime-of-Flight-Mass Spectrometry, were conducted to evaluate American whiskeys distilled from controlledmashbills (two bourbons, two ryes) and aged in new, charred oak barrels from the same cooperage and stave lot.. Data were analysed using M/ANOVA, Canonical Variate Analysis and Multiple Factor Analysis. Article Title: Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses. Article Snippet: The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multianalytical approach.. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine.. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). Article Title: Feedback control of apple juice quality during storage via multiple, mild in-situ processing treatments Article Snippet: .. For |