Sensory Evaluation Techniques, Fourth Edition

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CRC Press, Dec 13, 2006 - Technology & Engineering - 464 pages
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From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices.

The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples.

With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
 

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Contents

Introduction to Sensory Techniques
1
Sensory Attributes and the Way We Perceive Them
7
Controls for Test Room Products and Panel
25
Factors Influencing Sensory Verdicts
39
Measuring Responses
45
Does a Sensory Difference Exist
63
How Does Attribute X Differ between
105
References
128
2 Spectrum Intensity Scales for Descriptive Analysis
213
3 A Streamlined Approach to Spectrum References
224
4 Spectrum Descriptive Analysis Product Lexicons
232
5 Spectrum Descriptive Analysis Examples of Full
239
6 Spectrum Descriptive Analysis Training Exercises
245
References
253
1 Screeners for Consumer StudiesFocus Group CUT and HUT
294
3 Questionnaires for Consumer Studies
300

Selection and Training of Panel Members
141
Prescreening Questionnaires
157
2 Panel Leadership Advice
165
References
171
Descriptive Analysis Techniques
173
References
186
1 Spectrum Terminology for Descriptive Analysis
194
5 Additional Fuzzy Front End References
308
References
355
References
404
References
417
Index 441
443
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