Sensory evaluation of aroma of bakery products

摘要

Problem to be solved: to provide a sensory evaluation method for the purpose of understanding the complicated aroma volatilized from bakery products in a manner other than sensory evaluation and instrumental analysis using a qualitative description method.The evaluation of the aroma which is processed by the olfactory as a receptor is converted into the color discriminated by the visual sense, and the sensory evaluation of the smell of the bakery product is easier to understand and can be transmitted to the third person representing the general consumer.No selection