Principles of Sensory Evaluation of Food (eBook)

Front Cover 1
Principles of 
4 
Copyright Page 5
Table of Contents 8
Preface 6
Chapter 1. Sensory Evaluation Problems of the Food Industry 12
I. Early History 12
II. Modern Sensory Problems 13
III. The Senses 15
IV. Relation of the Senses to Food Habits 20
V. Summary 33
REFERENCES 33
Chapter 2. The Sense of Taste 39
I. Anatomy 41
II. Classification 50
III. Four Tastes 52
IV. Taste Qualities 56
V. Relative Intensity 57
VI. Reaction Time 60
VII. Effect of Disease 62
VIII. Taste Thresholds 64
IX. Effect of Temperature 74
X. Effect of Taste Medium 76
XI. Taste and Chemical Configuration 77
XIII. The Basic Tastes 86
XIV. The Special Case of Phenylthiocarbamide ( P T C ) 119
XV. Sodium Benzoate 125
XVI. The Taste of Monosodium Glutamate (MSG) 126
XVII . Interaction of Tastes 131
XVIII. Summary 138
REFERENCES 139
Chapter 3. Olfaction 156
I. Importance of Odor 158
II. Definition of Odor 159
III. History of Odor Research 160
IV. Odor Classification 162
V. Chemical Specificity 164
VI. Anatomy of Olfactory Region 170
VII . Neural Mechanisms 174
VIII . Olfactory Abnormalities 178
IX . Odor Testing Techniques 181
X. Thresholds 191
XI. Odor Intensities 199
XII . Adaptation 201
X III .Theories of Olfaction 204
XIV. Summary 216
REFERENCES 217
Chapter 4. Visual, Auditory, Tactile, and Other Senses 231
I. Vision 231
II. Audition 238
III. Oral Perception Other Than Taste 240
IV. Other Senses 252
V. Summary 252
REFERENCES 253
Chapter 5. Factors Influencing Sensory Measurements 256
I. Attitudinal Factors 256
II. Motivation 258
III. Psychological Errors in Judgments 260
IV. Relation between Stimulus and Perception 264
V. Adaptation 278
VI. Summary 281
REFERENCES 282
Chapter 6. Laboratory StudiesiTypes and Principles 286
I. Types of Tests 286
II. Panel Selection and Testing Environment 289
III. Serving Procedures 318
IV. Instructions to Judges 321
V. Summary 324
REFERENCES 325
Chapter 7. Laboratory Studies: Difference and DirectionalDifference Tests 332
I. Difference Tests 332
II. Directional Difference Tests 333
III. Analysis of Results 334
IV. Classification of Difference Tests 337
V. Two-Sample Tests 339
VI. Three-Sample Tests 343
VII . Multis ample Tests 353
VIII. Comparison of Procedures 355
IX . Summary 357
REFERENCES 357
Chapter 8. Laboratory Studies: Qantity-Quality Evaluation 360
I. Ranking 361
II. Scoring 365
III. Hedonic Scaling 377
IV. Dilution Procedures 385
V. Descriptive Sensory Analysis 388
VI. "Contour" Method 397
VII . Other Procedures 399
VIII. Summary 401
REFERENCES 402
Chapter 9. Consumer Studies 409
I . Factors Influencing Acceptance and Preference 410
II. Objectives of Consumer Preference Studies 416
III. Information Obtained from Consumer Studies 420
IV. Factors Influencing Results from Consumer Surveys 421
V. Methods of Approach 427
VI. Development of the Questionnaire 430
V I I . Types of Questionnaires 432
VIII. Serving Procedures 437
X. Limitations of the Consumer Survey 441
REFERENCES 442
Chapter 10. Statistical Procedures 448
I. Hypothesis Testing 448
I I . Difference Tests 451
III. Sequential Analysis 456
IV. Differences between Two Means 460
V. Analysis of Variance 462
VI. Experimental Designs 470
VII . Ranking Methods 484
VIII . Consumer Preference 489
IX. Correlation and Regression 495
X. Summary 500
REFERENCES 501
Chapter 11. Physical and Chemical Tests Related to Sensory Properties of Foods 505
I. Color and Appearance 509
II. Taste and Flavor 510
III. Texture 516
IV. General Quality 521
V. Summary 522
REFERENCES 525
Appendix: Tables A to I 530
Glossary of Terms 551
Author Index 576
Subject Index 594