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Showing 1 to 1 of 1 for “"Cucumber acid"”.
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Investigating sensory characteristics and flavor profiles of ten cucumber cultivars using descriptive and sensory instrumental analysis
This study aimed to assess selected cucumber sensory characteristics using quantitative descriptive analysis (QDA) and link with instrumental analysis of volatile aroma and non-volatile taste compounds. QDA, using a trained panel (n=10), identified and quantified 14 flavor descriptors for 10 …