Guidelines for sensory analysis in food product development and quality control

✍ Scribed by David H. Lyon, Mariko A. Francombe (auth.), David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson (eds.)

• Publisher: Springer US
• Year: 1992
• Tongue: English
• Leaves: 140
• Edition: 1
• Category: Library

✦ Synopsis

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro­ duction. Most relevant, though, is that the people respon­ sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi­ ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

✦ Table of Contents

Front Matter....Pages i-xx
Introduction....Pages 1-7
What is sensory analysis used for?....Pages 9-17
How to use sensory analysis to meet your objective....Pages 19-38
What samples are being analysed?....Pages 39-46
Who are the right people for sensory analysis?....Pages 47-57
Experimental design and data analysis....Pages 59-75
Putting sensory analysis into practice....Pages 77-82
Reporting and recording....Pages 83-87
Case history: Shelf-life studies....Pages 89-91
Case history: Product matching....Pages 93-94
Case history: Product matching achieved through product mapping....Pages 95-99
Case history: Taint investigation....Pages 101-103
Case history: Taint prevention....Pages 105-107
Case history: Specification and quality control....Pages 109-110
Back Matter....Pages 111-131

✦ Subjects

Quality Control, Reliability, Safety and Risk; Food Science