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Classification of Evaluators Based on Evaluated Values in a Sensory Test of Brassieres—A Case Study of Young Adults—
brassiere sensory evaluation factor analysis young Japanese women cluster analysis
2009/8/27
To take various needs of consumers into account in the process of designing brassieres, it is important to classify the characteristics of subjects who evaluate the final products. One hundred ninety-...
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties
2-acetyl-1-pyrroline (2-AP) Aromatic rice Quantitative analysis Sensory test
2009/7/24
Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties.
Reliability of Sensory Test for Highly Palatable Rice Cultivars
Analysis of variance Palatability Rice Sensory test Taste preference
2009/7/21
A sensory test for highly palatable rice cultivars was evaluated statistically by analysis of variance.Cultivar differences in overall eating quality and stickiness were significant in all of the 16 ...
Reliability of Sensory Test for Highly Palatable Rice Cultivars by a Small Panel
Rice Taste preference Palatability Sensory test Panel member Analysis of variance
2009/7/9
The accuracy of the results of a sensory test for highly palatable rice cultivars comparable to Koshihikari by a small panel was evaluated statistically by analysis of variance. Concerning the overal...
Method of Sensory Test for ‘Blueness’ and ‘Whiteness’ of Tatami Facing Color Tone
‘Blueness’ and ‘Whiteness’ Mat rush (Juncus effusus L.) Sensory test Tatami facing color tone
2009/7/8
We invented a method expressing the degree of ‘Blueness’ and ‘Whiteness’ in color tone of tatami facing, and inspected the validity of the evaluation method. The values of ‘Blueness’ and ‘Whiteness’ e...