Sensory Evaluation PracticesThe enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery |
Contents
Chapter 1 Introduction to Sensory Evaluation | 1 |
Chapter 2 The Organization and Operation of a Sensory Evaluation Program | 21 |
Chapter 3 Measurement | 69 |
Chapter 4 Test Strategy and the Design of Experiments | 99 |
Chapter 5 Discrimination Testing | 145 |
Chapter 6 Descriptive Analysis | 201 |
Chapter 7 Affective Testing | 247 |
Chapter 8 Special Problems | 279 |
Chapter 9 Epilogue | 337 |
| 345 | |
| 365 | |
Food Science and Technology | 375 |
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Common terms and phrases
abcn additional and/or approach appropriate attributes basis behavior booths central location test Chapter considerable considered decision described descriptive analysis descriptive test determine discrimination model discrimination test discussion effect error example expected experimental flavor formulation home-use test identify impact important individual ingredient interaction issues judgments large numbers magnitude marketing research means measures minimize mouthfeel nine-point hedonic scale number of subjects obtained optimization paired panel leader participate particular perceived potential practical preference problem procedure product development product differences quality scales question reader recommended replication request requestor require responses risk samples score score products scorecard screening selection sensitivity sensory acceptance test sensory analysis sensory evaluation sensory information sensory professional sensory program sensory resources sensory staff sensory test serving order Sidel situation sory specific specific test ssAB statistical power statistical significance stimulus sumers Table test method tion variables