Application of rapid and conventional descriptive sensory techniques for pizza sauce evaluation

Rocha, C.; Lima, R. C.; Moura, Ana Pinto de; Cunha, Luís Miguel

http://hdl.handle.net/10400.2/5036

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Abstract(s)

The fast descriptive techniques - CATA, Napping and UFP and Flash Profile, as well as the conventional QDA proved to be adequate tools for the descripion of products, revealing similar configuartions of the sensory space. The rapid descritive techniques prove to be effective alternatives to conventional profies, however some care must be taken.