Sensory evaluation of food, principles and practices (POD)

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.

Introduction and Overview. Physiological and Psychological Foundations of Sensory Function. Principles of Good Practice. Discrimination Testing. Discrimination Theories and Advanced Topics. Measurement of Sensory Thresholds. Scaling. Time Intensity Methods. Context Effects and Biases in Sensory Judgment. Descriptive Analysis. Texture Evaluation. Color and Appearance. Acceptance and Preference Testing. Consumer Field Tests and Questionnaire Design. Qualitative Consumer Research Methods. Sensory Evaluation in Quality Control. Data Relationships and Multivariate Applications. Strategic Research. Overview of Sensory Principles and Practices. Statistical Appendixes. Glossary. Index