Sensory evaluation practices

This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances. Content: SENSORY EVALUATION PRACTICES; Food Science and Technology; Contents; Foreword; Preface, First Edition; Preface, Second Edition; Preface, Third Edition; About the Authors; Introduction to Sensory Evaluation; The Organization and Operation of a Sensory Evaluation Program; Measurement; Test Strategy and the Design of Experiments; Discrimination Testing; Descriptive Analysis; Affective Testing; Special Problems; Epilogue; References; Index; Food Science and Technology; Abstract: This book will provide useful information for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances SENSORY EVALUATION PRACTICES......Page 1 Food Science and Technology......Page 2 Contents......Page 5 Foreword......Page 7 Preface, First Edition......Page 9 Preface, Second Edition......Page 11 Preface, Third Edition......Page 13 About the Authors......Page 15 I. Introduction and Objective......Page 17 II. Historical Background......Page 23 III. Development of Sensory Evaluation......Page 27 IV. Defining Sensory Evaluation......Page 29 V. A Physiological and Psychological Perspective......Page 32 I. Introduction......Page 37 II. Organizing a Sensory Evaluation Program......Page 40 A. Goals and Objectives......Page 43 B. Program Strategy......Page 45 C. Professional Staff......Page 47 D. Facilities......Page 52 F. Selection of Subjects......Page 66 G. Subject Screening Procedures......Page 69 H. Performance Monitoring and Motivation......Page 75 I. Requests and Reports......Page 77 J. Operations Manual......Page 81 III. Conclusions......Page 82 I. Introduction......Page 85 II. Components of Measurement:Scales......Page 87 A. Nominal Scales......Page 89 B. Ordinal Scales......Page 92 C. Interval Scales......Page 99 D. Ratio Scales......Page 100 A. Hedonic Scale......Page 103 B. Face Scales......Page 106 C. Just-About-Right Scale......Page 108 D. Other Scales of Interest......Page 111 IV. Conclusions......Page 112 I. Introduction......Page 115 II. Test Request and Objective......Page 117 III. Product Criteria......Page 118 A. Error of Central Tendency......Page 120 B. Time-Order Error......Page 121 E. Stimulus Error......Page 123 H. Proximity Error......Page 124 I. Contrast and Convergence Errors......Page 125 V. Statistical Considerations......Page 127 A. Reliability and Validity......Page 129 B. Replication......Page 131 E. Risk in the Decision-Making Process: Type 1 and Type 2 Errors......Page 133 F. Statistical Measures......Page 136 VI. Experimental Design Considerations......Page 150 VII. Selected Product Designs......Page 153 I. Introduction......Page 161 A. Paired-Comparison Test......Page 165 B. Duo –Trio Test......Page 168 C. Triangle Test......Page 169 D. Other Test Methods......Page 171 A. Organization and Test Management......Page 172 C. Test Objectives......Page 174 D. Test Procedures......Page 175 E. Data Analysis and Interpretation......Page 190 F. The Just-Noticeable Difference......Page 210 IV. Special Problems......Page 211 A. Is there Preference after Difference?......Page 212 B. Magnitude of the Difference......Page 213 C. Description of Difference......Page 214 V. Summary......Page 215 I. Introduction......Page 217 II. Test Methods......Page 227 A. Flavor Profile®......Page 228 B. Texture Profile®......Page 229 C. Quantitative Descriptive Analysis (The QDA Method)®......Page 231 D. SpectrumTM Descriptive Analysis......Page 251 E. Free-Choice Profiling......Page 254 F. Other Methods and Developments......Page 255 III. Applications for Descriptive Analysis......Page 258 IV. Conclusions......Page 260 I. Introduction......Page 263 II. Methods......Page 267 A. Paired Comparison......Page 268 B. Hedonic Scale......Page 271 C. Other Methods......Page 272 III. Subjects......Page 275 A. Laboratory......Page 278 B. Central Location......Page 280 C. Special Types of Central Location Tests......Page 282 D. Home-Use Tests......Page 283 E. Other Types of Acceptance Tests......Page 287 V. Special Problems......Page 288 B. The Curse of N......Page 289 C. The Scorecard as a Short Story......Page 290 D. The Many Ways to Ask the Preference Question......Page 291 E. What Question Do I Ask First?......Page 292 VI. Conclusions......Page 293 I. Introduction......Page 295 II. Instrument –Sensory Relationships (Not a Romance)......Page 297 III. Experts and Expert Panels......Page 303 IV. Perceived Efficacy and Advertising Claims......Page 306 V. Stability Testing......Page 311 VI. Product Development......Page 317 VII. Quality Control......Page 328 VIII. Optimization......Page 341 IX. Conclusions......Page 351 I. Introduction......Page 353 II. Education and the Sensory Professional......Page 355 III. The Future......Page 359 References......Page 361 Index......Page 381 Food Science and Technology......Page 391 The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance. Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation. *Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery