Sensory Evaluation: A Practical Handbook (Google eBook)
John Wiley & Sons, Aug 26, 2011 - Technology & Engineering - 208 pages
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.
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action standard and/or ANOVA Appendix appropriate aroma calculated codes Conjoint analysis consumer testing data analysis data set descriptive analysis determine discrimination test don’ts duo-trio test ensure equal number ethical example experimental design factors flavour focus group free choice profiling Friedman test hedonic identify individual ingredients interaction laboratory Latin Square methodology minimise minimum number normally distributed null hypothesis number of assessors number of correct number of samples odour p-value palate cleansers parametric statistics participants perceived intensity perception procedures profiling quantitative questionnaire randomised ranking test replicates responses sample presentation scores Section selected sensations Sensory analysis sensory and consumer sensory evaluation sensory professional sensory properties Sensory Science sensory testing significance level significant difference exists significantly different specified attribute statistical tests stimuli Table test objectives texture total number trained assessors triangle test type I error typically variation