Principles Of Sensory Evaluation

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 603 pages
File Size : 41,6 Mb
Release : 2010-09-27
Category : Technology & Engineering
ISBN : 9781441964885

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Sensory Evaluation of Food by Harry T. Lawless,Hildegarde Heymann Pdf

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Author : Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler
Publisher : Elsevier
Page : 613 pages
File Size : 49,7 Mb
Release : 2013-09-11
Category : Technology & Engineering
ISBN : 9781483225210

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Principles of Sensory Evaluation of Food by Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler Pdf

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Author : Aminah Abdullah
Publisher : Unknown
Page : 154 pages
File Size : 49,8 Mb
Release : 2018
Category : Electronic
ISBN : 9674125841

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Principles of Sensory Evaluation by Aminah Abdullah Pdf

Author : Herbert Stone
Publisher : Elsevier
Page : 327 pages
File Size : 46,9 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323155816

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Sensory Evaluation Practices by Herbert Stone Pdf

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.

Author : Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
Page : 393 pages
File Size : 51,5 Mb
Release : 2017-12-26
Category : Technology & Engineering
ISBN : 9781119149347

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Essential Oils in Food Processing: Chemistry, Safety and Applications by Seyed Mohammed Bagher Hashemi,Amin Mousavi Khaneghah,Anderson de Souza Sant'Ana Pdf

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.

Author : American Society for Testing and Materials. Subcommittee II on Principles of Psychophysical Test Methods,ASTM Committee E-18 on Sensory Evaluation of Materials and Products
Publisher : ASTM International
Page : 120 pages
File Size : 53,8 Mb
Release : 1968
Category : Computers
ISBN : UOM:39015003718544

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Basic Principles of Sensory Evaluation by American Society for Testing and Materials. Subcommittee II on Principles of Psychophysical Test Methods,ASTM Committee E-18 on Sensory Evaluation of Materials and Products Pdf

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 44,5 Mb
Release : 1980
Category : Electronic
ISBN : OCLC:856759300

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Basic Principles of Sensory Evaluation by Anonim Pdf

Author : Sarah E. Kemp,Joanne Hort,Tracey Hollowood
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 44,5 Mb
Release : 2018-01-09
Category : Technology & Engineering
ISBN : 9781118991671

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Descriptive Analysis in Sensory Evaluation by Sarah E. Kemp,Joanne Hort,Tracey Hollowood Pdf

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.

Author : Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 44,5 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9780387774084

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The Sensory Evaluation of Dairy Products by Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt Pdf

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Author : John Piggott
Publisher : Elsevier
Page : 520 pages
File Size : 40,6 Mb
Release : 2011-11-24
Category : Technology & Engineering
ISBN : 9780857095176

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Alcoholic Beverages by John Piggott Pdf

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

Author : David Kilcast
Publisher : Elsevier
Page : 664 pages
File Size : 49,9 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098856

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Instrumental Assessment of Food Sensory Quality by David Kilcast Pdf

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

Author : Sarah E. Kemp,Tracey Hollowood,Joanne Hort
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 55,8 Mb
Release : 2011-08-26
Category : Technology & Engineering
ISBN : 9781444360516

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Sensory Evaluation by Sarah E. Kemp,Tracey Hollowood,Joanne Hort Pdf

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.

Author : Meilgaard
Publisher : CRC Press
Page : 184 pages
File Size : 42,6 Mb
Release : 1987-07-31
Category : Technology & Engineering
ISBN : UCSC:32106007529073

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Sensory Evaluation Techqs by Meilgaard Pdf

Abstract: A 2-volum reference set is designed to provide sufficient and appropriate information to aid food technologists, research scientists, and other food and nutrition professionals in industrial, academic, and government setting in conducting viable sensory evaluations. Volume I covers: background information on the characteristics of sensory attributes and how they are perceived; design criteria for sensory test rooms; factors influencing sensory evaluation conclusions compilation and description of sensory test methods. Volum II covers: qualitative and quantitative aspects of descriptive analysis techniques; consumer acceptability test; the selection/training of sensory panel members; the use of basic probability and statistical methods and of advanced statistical techniques; guidelines for selecting techniques and for reporting results; and a collection of 12 statistical.

Author : Michael O'Mahony
Publisher : Routledge
Page : 465 pages
File Size : 41,8 Mb
Release : 2017-11-22
Category : Technology & Engineering
ISBN : 9781351416894

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Sensory Evaluation of Food by Michael O'Mahony Pdf

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Author : Harry T. Lawless,Hildegarde Heymann
Publisher : Springer Science & Business Media
Page : 856 pages
File Size : 40,5 Mb
Release : 1999-08-31
Category : Comics & Graphic Novels
ISBN : 083421752X

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Sensory Evaluation of Food: Principles and Practices by Harry T. Lawless,Hildegarde Heymann Pdf

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology