Quantitative Sensory Analysis

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Quantitative Sensory Analysis

Author : Harry T. Lawless
Publisher : John Wiley & Sons
ISBN 13 : 1118684796
Total Pages : 460 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Quantitative Sensory Analysis by : Harry T. Lawless

Download or read book Quantitative Sensory Analysis written by Harry T. Lawless and published by John Wiley & Sons. This book was released on 2013-07-12 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data – vital for informed new product development. Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.

Descriptive Analysis in Sensory Evaluation

Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 1118991672
Total Pages : 744 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Descriptive Analysis in Sensory Evaluation by : Sarah E. Kemp

Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-01-09 with total page 744 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

Sensory Evaluation Practices

Author : Herbert Stone
Publisher : Elsevier
ISBN 13 : 0323155812
Total Pages : 326 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Sensory Evaluation Practices by : Herbert Stone

Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2012-12-02 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory 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.

Descriptvie Sensory Analysis in Practice

Author : Maximo C. Gacula, Jr.
Publisher : Wiley-Blackwell
ISBN 13 : 9780917678370
Total Pages : 728 pages
Book Rating : 4.6/5 (783 download)

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Book Synopsis Descriptvie Sensory Analysis in Practice by : Maximo C. Gacula, Jr.

Download or read book Descriptvie Sensory Analysis in Practice written by Maximo C. Gacula, Jr. and published by Wiley-Blackwell. This book was released on 2004-12-27 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt: In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided

Sensory Evaluation

Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 1444360515
Total Pages : 210 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Sensory Evaluation by : Sarah E. Kemp

Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

Analyzing Sensory Data with R

Author : Sebastien Le
Publisher : CRC Press
ISBN 13 : 1315362740
Total Pages : 374 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Analyzing Sensory Data with R by : Sebastien Le

Download or read book Analyzing Sensory Data with R written by Sebastien Le and published by CRC Press. This book was released on 2018-12-14 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, and affective approaches, the book presents the big picture of sensory evaluation. Through an integrated approach that connects the different dimensions of sensory evaluation, you’ll understand: The reasons why sensory data are collected The ways in which the data are collected and analyzed The intrinsic meaning of the data The interpretation of the data analysis results Each chapter corresponds to one main sensory topic. The chapters start with presenting the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods that are related to the sensory task itself, the statistical methodology, or both.

Instrumental Assessment of Food Sensory Quality

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857098853
Total Pages : 658 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Instrumental Assessment of Food Sensory Quality by : David Kilcast

Download or read book Instrumental Assessment of Food Sensory Quality written by David Kilcast and published by Elsevier. This book was released on 2013-09-30 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Sensory Analysis. Methodology. Guidelines for Monitoring the Performance of a Quantitative Sensory Panel

Author : British Standards Institute Staff
Publisher :
ISBN 13 : 9780580666315
Total Pages : 32 pages
Book Rating : 4.6/5 (663 download)

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Book Synopsis Sensory Analysis. Methodology. Guidelines for Monitoring the Performance of a Quantitative Sensory Panel by : British Standards Institute Staff

Download or read book Sensory Analysis. Methodology. Guidelines for Monitoring the Performance of a Quantitative Sensory Panel written by British Standards Institute Staff and published by . This book was released on 1912-11-30 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory analysis (food), Food testing, Sensory analysis, Vocabulary, Terminology

Postoperative Pain

Author : Oliver Wilder-Smith
Publisher : Lippincott Williams & Wilkins
ISBN 13 : 149632031X
Total Pages : 338 pages
Book Rating : 4.4/5 (963 download)

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Book Synopsis Postoperative Pain by : Oliver Wilder-Smith

Download or read book Postoperative Pain written by Oliver Wilder-Smith and published by Lippincott Williams & Wilkins. This book was released on 2015-02-02 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Postoperative Pain: Science and Clinical Practice compiles the proceedings of the November, 2013 IASP Research Symposium on Operative Pain into one convenient volume, giving you clinically relevant and research-driven information on the state of the art in postoperative pain. Global experts from the IASP provide practical knowledge on everything from basic research in animals to human research on clinical questions of diagnosis and treatment – information that’s ideal for pain researchers and clinicians who deal with perioperative pain.

Sensory and Consumer Research in Food Product Design and Development

Author : Howard R. Moskowitz
Publisher : John Wiley & Sons
ISBN 13 : 0813813662
Total Pages : 441 pages
Book Rating : 4.8/5 (138 download)

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Book Synopsis Sensory and Consumer Research in Food Product Design and Development by : Howard R. Moskowitz

Download or read book Sensory and Consumer Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2012-04-03 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Handbook of Fermented Meat and Poultry

Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0470376341
Total Pages : 575 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá

Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Grieve's Modern Musculoskeletal Physiotherapy

Author : Gwendolen Jull
Publisher : Elsevier Health Sciences
ISBN 13 : 0702066508
Total Pages : 672 pages
Book Rating : 4.7/5 (2 download)

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Book Synopsis Grieve's Modern Musculoskeletal Physiotherapy by : Gwendolen Jull

Download or read book Grieve's Modern Musculoskeletal Physiotherapy written by Gwendolen Jull and published by Elsevier Health Sciences. This book was released on 2015-05-11 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents state-of-the-art manual therapy research from the last 10 years Multidisciplinary authorship presents the viewpoints of different professions crucial to the ongoing back pain management debate Highly illustrated and fully referenced

Sensory Evaluation Techniques, Third Edition

Author : Morten C. Meilgaard
Publisher : CRC Press
ISBN 13 : 9780849302763
Total Pages : 416 pages
Book Rating : 4.3/5 (27 download)

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Book Synopsis Sensory Evaluation Techniques, Third Edition by : Morten C. Meilgaard

Download or read book Sensory Evaluation Techniques, Third Edition written by Morten C. Meilgaard and published by CRC Press. This book was released on 1999-06-24 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.

Descriptive Analysis in Sensory Evaluation

Author : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 0470671394
Total Pages : 756 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Descriptive Analysis in Sensory Evaluation by : Sarah E. Kemp

Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-03-19 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

Sensory Panel Management

Author : Lauren Rogers
Publisher : Woodhead Publishing
ISBN 13 : 0081011156
Total Pages : 376 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Sensory Panel Management by : Lauren Rogers

Download or read book Sensory Panel Management written by Lauren Rogers and published by Woodhead Publishing. This book was released on 2017-10-26 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Sensory Evaluation Practices

Author : Herbert Stone
Publisher : Academic Press
ISBN 13 : 0323139760
Total Pages : 338 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Sensory Evaluation Practices by : Herbert Stone

Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Academic Press. This book was released on 2012-12-02 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Sensory Evaluation of Food

Author : Hildegarde Heymann
Publisher : Springer Science & Business Media
ISBN 13 : 1441974520
Total Pages : 842 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Sensory Evaluation of Food by : Hildegarde Heymann

Download or read book Sensory Evaluation of Food written by Hildegarde Heymann and published by Springer Science & Business Media. This book was released on 2013-11-08 with total page 842 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.