Disciplina do PPGCTA
CTA621 - ANÁLISE SENSORIAL DE PRODUTOS REGIONAIS
Ementa
Bibliografia
- DUTCOSKY, S. D. Análise sensorial de alimentos. 3. ed. Curitiba: Champagnat, 2011.
- ELLENDERSEN, L. de S. N. Análise sensorial descritiva quantitativa: estatística e interpretação. Ponta Grossa, PR: Ed. UEPG, 2010.
- GIACALONE, D., DENG, T. K., YANG, N., LIU, C., FISH, I., MUNCHOU, M. Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception. Food quality and preference, v. 71, p. 463-474, 2019.
- MARJANSKA, E.; SZPAKOWSKA, M. Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features. Journal of Texture Studies, v. 51, n. 6, p. 870-881, 2020.
- MINIM, V. P. R. Análise sensorial: estudos com consumidores. 2. ed. Viçosa, MG: Ed. UFV, 2010.
- OLIVEIRA, E. W. et al. Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires. Journal of Dairy Science, v. 100, n. 8, p. 6111-6124, 2017.
- SCHLICH, P. Temporal Dominance of Sensations (TDS): A new deal for temporal sensory analysis. Current Opinion in Food Science, v. 15, p. 38-42, 2017.
- Periódicos relevantes da área: Appetite, International Journal of Consumer Studies, Journal of Sensory Studies, Food Quality and Preference, outros. Além destes periódicos, serão consultados artigos recentes da área.