I am working on the biological control of postharvest disease of grapes (Specifically using the yeast P. anomala to control P. expansum). Even though the fruit sensory quality parameter is equally important with the nutritional content and other chemical quality parameters it often ignored on most research papers. Anyone please with sensory analysis study for grapes and detail methodology?
Hi, I had done sensory assessment on the quality of cooked salmon fillets. I followed the tringle test and prepared questioners based on the sensory quality parameters that are important while buying/eating fish. I think you will have some reference from my study. The detail information is on the “dietary enrichment with antioxidants on the sensory quality of raw and cooked Atlantic salmon” that is uploaded here.
Article Analytical Methodology for Characterization of Grape and Win...
Esa,
You might try to find appropriate protocol of the Organisation Internationale de la Vigne et du Vin (OIV).
Ref: OIV, Description of World Vine Varieties. Organisation Internationale de
la Vigne et du Vin, Paris (2007).
Or see in the paper:
https://pdfs.semanticscholar.org/6018/e98d55e12e7e9efa034143c902fd7448158a.pdf
Regards, Jelena
Dear Jelena B Popović-Djordjević thank you. This is really helpful.
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