Importance of the sense of smell in the sensory analysis of food
Značaj čula mirisa u senzornoj analizi hrane
2007
Аутори
Baltić, Milan Ž.Anđelković, Radivoje
Stevanović, Jelka
Karabasil, Nedjeljko
Dimitrijević, Mirjana
Kilibarda, Nataša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor components significantly influence on its acceptability by the consumer. Therefore, the knowledge of the way of functioning of the sense of smell and factors on which it depends, allows for obtaining more quality and reliable results during the sensory analysis of food.
Čulo mirisa spada u evolutivno najstarija čula i prisutno je kod većine životinjskih vrsta. Ima veliki značaj u senzornoj analizi hrane i, kao takvo predmet je stalnog istraživanja. Mirisne komponente hrane značajno utiču na njenu prihvatljivost od strane potrošača. Zato, upoznavanje načina funkcionisanja čula mirisa i faktora od kojih ono zavisi, omogućavaju dobijanje kvalitetnijih i pouzdanijih rezultata prilikom senzorne analize hrane.
Кључне речи:
sense of smell / characteristics / sensory analysis / čulo mirisa / osobine / senzorna analizaИзвор:
Tehnologija mesa, 2007, 48, 1-2, 131-137Издавач:
- Institut za higijenu i tehnologiju mesa, Beograd
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Baltić, Milan Ž. AU - Anđelković, Radivoje AU - Stevanović, Jelka AU - Karabasil, Nedjeljko AU - Dimitrijević, Mirjana AU - Kilibarda, Nataša PY - 2007 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/448 AB - The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor components significantly influence on its acceptability by the consumer. Therefore, the knowledge of the way of functioning of the sense of smell and factors on which it depends, allows for obtaining more quality and reliable results during the sensory analysis of food. AB - Čulo mirisa spada u evolutivno najstarija čula i prisutno je kod većine životinjskih vrsta. Ima veliki značaj u senzornoj analizi hrane i, kao takvo predmet je stalnog istraživanja. Mirisne komponente hrane značajno utiču na njenu prihvatljivost od strane potrošača. Zato, upoznavanje načina funkcionisanja čula mirisa i faktora od kojih ono zavisi, omogućavaju dobijanje kvalitetnijih i pouzdanijih rezultata prilikom senzorne analize hrane. PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Importance of the sense of smell in the sensory analysis of food T1 - Značaj čula mirisa u senzornoj analizi hrane VL - 48 IS - 1-2 SP - 131 EP - 137 UR - https://hdl.handle.net/21.15107/rcub_veterinar_448 ER -
@article{ author = "Baltić, Milan Ž. and Anđelković, Radivoje and Stevanović, Jelka and Karabasil, Nedjeljko and Dimitrijević, Mirjana and Kilibarda, Nataša", year = "2007", abstract = "The sense of smell is evolutionally one of the oldest senses and is present in most of the animal species. It has great importance in sensory analysis of food and, as such, is subject to permanent research. Food odor components significantly influence on its acceptability by the consumer. Therefore, the knowledge of the way of functioning of the sense of smell and factors on which it depends, allows for obtaining more quality and reliable results during the sensory analysis of food., Čulo mirisa spada u evolutivno najstarija čula i prisutno je kod većine životinjskih vrsta. Ima veliki značaj u senzornoj analizi hrane i, kao takvo predmet je stalnog istraživanja. Mirisne komponente hrane značajno utiču na njenu prihvatljivost od strane potrošača. Zato, upoznavanje načina funkcionisanja čula mirisa i faktora od kojih ono zavisi, omogućavaju dobijanje kvalitetnijih i pouzdanijih rezultata prilikom senzorne analize hrane.", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Importance of the sense of smell in the sensory analysis of food, Značaj čula mirisa u senzornoj analizi hrane", volume = "48", number = "1-2", pages = "131-137", url = "https://hdl.handle.net/21.15107/rcub_veterinar_448" }
Baltić, M. Ž., Anđelković, R., Stevanović, J., Karabasil, N., Dimitrijević, M.,& Kilibarda, N.. (2007). Importance of the sense of smell in the sensory analysis of food. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 48(1-2), 131-137. https://hdl.handle.net/21.15107/rcub_veterinar_448
Baltić MŽ, Anđelković R, Stevanović J, Karabasil N, Dimitrijević M, Kilibarda N. Importance of the sense of smell in the sensory analysis of food. in Tehnologija mesa. 2007;48(1-2):131-137. https://hdl.handle.net/21.15107/rcub_veterinar_448 .
Baltić, Milan Ž., Anđelković, Radivoje, Stevanović, Jelka, Karabasil, Nedjeljko, Dimitrijević, Mirjana, Kilibarda, Nataša, "Importance of the sense of smell in the sensory analysis of food" in Tehnologija mesa, 48, no. 1-2 (2007):131-137, https://hdl.handle.net/21.15107/rcub_veterinar_448 .