Descriptive Analysis in Sensory Evaluation (eBook)
744 Seiten
John Wiley & Sons (Verlag)
978-1-118-99166-4 (ISBN)
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.
About the Editors Sarah E. Kemp, Consultant and formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes, UK. Joanne Hort, Professor, Massey Institute of Food Science and Technology, Massey University, New Zealand. Tracey Hollowood, Managing Director, Sensory Dimensions Ltd, Nottingham, UK.
Editor Biographies ix
List of Contributors xi
Preface to the Series xv
Preface xix
Section 1: Introduction
1 Introduction to Descriptive Analysis 3
Sarah E. Kemp, May Ng, Tracey Hollowood and Joanne Hort
2 General Considerations 41
Sylvie Issanchou
3 Setting Up and Training a Descriptive Analysis Panel 81
Margaret A. Everitt
4 Panel Quality Management: Performance, Monitoring and Proficiency 113
Carol Raithatha and Lauren Rogers
5 Statistical Analysis of Descriptive Data 165
Anne Hasted
Section 2: Techniques
6 Consensus Methods for Descriptive Analysis 213
Edgar Chambers IV
7 Original Flavor and Texture Profile and Modified/Derivative Profile Descriptive Methods 237
Alejandra M. Muñoz and Patricia A. Keane
8 Quantitative Descriptive Analysis 287
Joel L. Sidel, Rebecca N. Bleibaum and K.W. Clara Tao
9 Spectrum(TM) Method 319
Clare Dus, Lee Stapleton, Amy Trail, Annlyse Retiveau Krogmann and Gail Vance Civille
10 Quantitative Flavour Profiling 355
Sophie Davodeau and Christel Adam
11 A ¯5daptive Profile Method ® 389
Alejandra M. Muñoz
12 Ranking and Rank-Rating 447
Graham Cleaver
13 Free Choice Profiling 493
Pieter H. Punter
14 Flash Profile Method 513
Wender L.P. Bredie, Jing Liu, Christian Dehlholm and Hildegarde Heymann
15 Projective Mapping & Sorting Tasks 535
Dominique Valentin, Sylvie Chollet, Michael Nestrud and Hervé Abdi
16 Polarized Sensory Positioning 561
Gastón Ares, Lucía Antúnez, Luis de Saldamando and Ana Giménez
17 Check-All-That-Apply and Free Choice Description 579
Dominic Buck and Sarah E. Kemp
Section 3: Applications
18 Application of Descriptive Sensory Analysis to Food and Drink Products 611
Cindy Beeren
19 Application of Descriptive Analysis to Non-Food Products 647
Anne Churchill and Ruth Greenaway
Section 4: Summary
20 Comparison of Descriptive Analysis Methods 681
Alejandra M. Muñoz, Sarah E. Kemp, Tracey Hollowood and Joanne Hort
Index 711
| Erscheint lt. Verlag | 25.1.2018 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Naturwissenschaften ► Chemie | |
| Sozialwissenschaften ► Soziologie | |
| Technik ► Lebensmitteltechnologie | |
| Wirtschaft ► Volkswirtschaftslehre ► Mikroökonomie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmittelsensorik • Sensory Science |
| ISBN-10 | 1-118-99166-4 / 1118991664 |
| ISBN-13 | 978-1-118-99166-4 / 9781118991664 |
| Haben Sie eine Frage zum Produkt? |
EPUB (Adobe DRM)Größe: 29,5 MB
Kopierschutz: Adobe-DRM
Adobe-DRM ist ein Kopierschutz, der das eBook vor Mißbrauch schützen soll. Dabei wird das eBook bereits beim Download auf Ihre persönliche Adobe-ID autorisiert. Lesen können Sie das eBook dann nur auf den Geräten, welche ebenfalls auf Ihre Adobe-ID registriert sind.
Details zum Adobe-DRM
Dateiformat: EPUB (Electronic Publication)
EPUB ist ein offener Standard für eBooks und eignet sich besonders zur Darstellung von Belletristik und Sachbüchern. Der Fließtext wird dynamisch an die Display- und Schriftgröße angepasst. Auch für mobile Lesegeräte ist EPUB daher gut geeignet.
Systemvoraussetzungen:
PC/Mac: Mit einem PC oder Mac können Sie dieses eBook lesen. Sie benötigen eine
eReader: Dieses eBook kann mit (fast) allen eBook-Readern gelesen werden. Mit dem amazon-Kindle ist es aber nicht kompatibel.
Smartphone/Tablet: Egal ob Apple oder Android, dieses eBook können Sie lesen. Sie benötigen eine
Geräteliste und zusätzliche Hinweise
Buying eBooks from abroad
For tax law reasons we can sell eBooks just within Germany and Switzerland. Regrettably we cannot fulfill eBook-orders from other countries.
aus dem Bereich
