Journal of Chemistry / 2016 / Article / Tab 1

Research Article

Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

Table 1

The sensory evaluation criteria of fried fritters.

Attribute Criteria

ColorColor and brightness10
Light yellow or brown4~8
Gray or dark brown1~4
OdorAroma and taste10
Strong aroma of deep fried and no smell8~10
Strong aroma of deep fried and slightly alkaline or sour taste4~8
Heavier slightly alkaline or sour taste1~4
PalatabilityThe extent of tenacity and crisp and chewiness10
Crisp and refreshing, moderately tenacious, and easy to chew8~10
Too soft, too hard, or difficult to chew1~4
TexturePore size and uniformity10
Large and uniform pore8~10
Large pore but general uniformity4~8
Small pore and poor uniformity1~4

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