View : 39 Download: 0

Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure

Title
Descriptive Analysis of Toothpaste Flavor Using Novel Sample Preparation Procedure
Authors
Kim J.-Y.Sung Y.-E.Kim K.-O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
2013
Journal Title
Journal of Sensory Studies
ISSN
0887-8250JCR Link
Citation
vol. 28, no. 2, pp. 154 - 160
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
It is difficult to conduct a sensory (flavor) evaluation of toothpastes because toothbrushing can cause oral pain and memory loss. The effective descriptive test protocol for the evaluation of toothpaste was required. The objectives of this study were (1) to develop an alternative procedure for evaluation of toothpastes and (2) to identify sensory attributes of eight commercial toothpastes. An adequate form of toothpaste, which not only does not require toothbrushing but also contributes to the similar effects to toothbrushing, was developed. The diluting procedure and the ratio of toothpaste to water (1:4 w/v) for tasting were determined and applied in descriptive analysis. Fifteen sensory attributes, including flavor and mouthfeel attributes, were generated and evaluated by eight trained panelists. There were significant differences among the toothpaste samples and in all sensory attributes, indicating this alternative procedure was successfully used for the identification of flavor characteristics of toothpastes. © 2013 Wiley Periodicals, Inc.
DOI
10.1111/joss.12032
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE