Sensory Evaluation Techniques
Crc Press Inc (Verlag)
978-1-4822-1690-5 (ISBN)
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods, standard practices, and some advanced techniques.
The fifth edition is comprehensively reorganized, revised, and updated. Key highlights of this book include:
A more intuitive organization
Statistical methods adapted to suit a more basic consumer methodology
Rearranged material to reflect advances in Internet testing
New time-intensity testing methods
New chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges
New material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques
Explanations of theories of integrity, amplitude, and balance and blend
Updated appendices for spectrum method scales
Updated references
Sensory Evaluation Techniques remains a relevant and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory evaluation and interpretations of results. It also supplies students with the necessary theoretical background in sensory evaluation methods, applications, and interpretations.
Gail Vance Civille is president of Sensory Spectrum, Inc., a management consulting firm involved in the sensory evaluation of foods, beverages, pharmaceuticals, paper, fabrics, personal care, and other consumer products. She has trained several flavor and texture descriptive profile panels in her work with industry, universities, and government. She has also conducted several workshops and courses in basic sensory evaluation methods as well as in advanced methods and theory. She is a founding member and former chair of the Society of Sensory Professionals, and has published several articles on general sensory methods as well as sophisticated descriptive flavor and texture techniques. B. Thomas Carr is principal of Carr Consulting, a research consulting firm that provides project management, product evaluation, and statistical support services to the food, beverage, personal care, and home care industries. He has over 30 years of experience in applying statistical techniques to all phases of research on consumer products. He is a member of the US delegation to the ISO TC34/SC12, is involved in the statistical training of scientists, and has been invited by several professional organizations to speak on topics of statistical methods and statistical consulting in industry.
Introduction to Sensory Techniques. Sensory Attributes and the Way We Perceive Them. Controls for Test Room, Products, and Panel. Factors Influencing Sensory Verdicts. Measuring Responses. Guidelines for Choice of Technique. Overall Difference Tests: Does a Sensory Difference Exist between Samples? Attribute Difference Tests: How Does Attribute X Differ between Samples? Determining Threshold. Selection and Training of Panel Members. Descriptive Analysis Techniques. Spectrum™ Descriptive Analysis Method. Affective Tests: Consumer Tests and In-House Panel Acceptance Tests. Basic Statistical Methods. Advanced Statistical Methods. Guidelines for Reporting Results. Sensory Evaluation in Quality Control (QC/Sensory). Advanced Consumer Research Techniques. Statistical Tables. Practical Sensory Problems.
| Erscheint lt. Verlag | 8.1.2016 |
|---|---|
| Zusatzinfo | 104 Tables, black and white; 136 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 171 x 241 mm |
| Gewicht | 2750 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4822-1690-6 / 1482216906 |
| ISBN-13 | 978-1-4822-1690-5 / 9781482216905 |
| Zustand | Neuware |
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