Measurement of an individual's optimally preferred level of a food flavour
chapter
posted on 2023-06-08, 22:19authored byRichard P Griffiths, V J Clifton, D A Booth
The personally most preferred concentration of a flavouring in a particular food or beverage product can be measured in four or more tests of at least two concentrations within the marketed range.
History
Publication status
Published
Publisher
Elsevier
Page range
81-90
Pages
9.0
Book title
Progress in flavour research
Place of publication
Amsterdam
ISBN
9780853348184
Department affiliated with
Psychology Publications
Notes
Oral presentation by Richard Griffiths (then at RHM) to a conference series (Wurtman) for European industry and academic support