Sensory Evaluation PracticesSensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising. |
Contents
| 1 | |
| 13 | |
Chapter 3 Measurement | 58 |
Chapter 4 Test Strategy and the Design of Experiments | 87 |
Chapter 5 Discrimination Testing | 132 |
Chapter 6 Descriptive Analysis | 194 |
Chapter 7 Affective Testing | 227 |
Chapter 8 Special Problems | 253 |
Chapter 9 Epilogue | 289 |
| 296 | |
| 305 | |
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abcn additional analysis of variance application approach appropriate assess basis booths Central Location Tests Chapter computations concept considerable considered consumer data base described descriptive analysis descriptive test determine difficult discrimination model discrimination test discussion duo—trio effect error especially example expected first flavor formulation hedonic scale home-use test identify impact important individual influence ingredient interaction issue judgments large number magnitude mean measure minimize number of subjects ordinal scale paired panel participate particular perceived possible potential problem procedure product development product differences profes quality control quality scales rating scale ratio scaling reference reflect relative replication request requestor require risk samples score scorecard screening selection sensory acceptance test sensory evaluation professional sensory professional sensory test serving order significant difference situation specific staff statistical power statistical significance sufficient sumers Table test methods test objective tion triangle test validity variables