{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,19]],"date-time":"2025-12-19T10:07:15Z","timestamp":1766138835179},"reference-count":138,"publisher":"Royal Society of Chemistry","isbn-type":[{"type":"print","value":"9781839161544"},{"type":"print","value":"9781839161544"},{"type":"electronic","value":"9781839166662"},{"type":"electronic","value":"9781839166655"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,8,14]]},"abstract":"<jats:p>Food and beverage companies constantly seek to create and introduce new products in the marketplace. Understanding the sensory attributes of foods is crucial to support their product development activities. Descriptive methods are the cornerstone of sensory evaluation techniques. They are used in various R&amp;D and manufacturing activities, ranging from product design to market introduction and quality control, to provide objective evaluations of the sensory characteristics of products. This chapter offers a concise overview of the physical- and chemical-sensory properties of foods and beverages, which are related to both their composition and changes occurring during storage, and illustrates some of the sensory evaluation techniques employed by trained individuals to objectively describe and assess them.<\/jats:p>","DOI":"10.1039\/bk9781839166655-00053","type":"book-chapter","created":{"date-parts":[[2024,8,14]],"date-time":"2024-08-14T08:30:01Z","timestamp":1723624201000},"page":"53-85","source":"Crossref","is-referenced-by-count":1,"title":["The Sensory Properties of Foods and Their Assessment by Trained Individuals"],"prefix":"10.1039","author":[{"given":"Maria Jo\u00e3o P.","family":"Monteiro","sequence":"first","affiliation":[{"name":"aUniversidade Cat\u00f3lica Portuguesa, CBQF \u2013 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal mjmonteiro@ucp.pt"}]},{"given":"Ana Isabel de","family":"Almeida Costa","sequence":"additional","affiliation":[{"name":"bUniversidade Cat\u00f3lica Portuguesa, CUBE \u2013 CAT\u00d3LICA-LISBON\u2019s Business and Economics Research Unit, CAT\u00d3LICA-LISBON School of Business and Economics, Palma de Cima, 1649-023 Lisboa, Portugal"}]}],"member":"292","reference":[{"author":"IFST","key":"2024090914303899300_BK9781839161544-00053-cit1"},{"key":"2024090914303899300_BK9781839161544-00053-cit2","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1007\/978-1-4419-6488-5","volume-title":"Sensory Evaluation of Food: Principles and Practices","author":"Lawless","year":"2010","edition":"2nd edn"},{"key":"2024090914303899300_BK9781839161544-00053-cit3","doi-asserted-by":"crossref","first-page":"1507","DOI":"10.1111\/j.1365-2621.2008.01780.x","volume":"43","author":"Kemp","year":"2008","journal-title":"Int. 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