Sensory Evaluation: A Practical Handbook

✍ Scribed by Sarah Kemp, Tracey Hollowood, Joanne Hort

• Year: 2009
• Tongue: English
• Leaves: 211
• Edition: 1
• Category: Library

✦ Synopsis

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

✦ Table of Contents

Contents......Page 8
Preface......Page 10
Author biographies......Page 12
Acknowledgements......Page 14
1.1 What is sensory evaluation?......Page 16
1.2 What is the role of sensory evaluation?......Page 17
1.3 What drives successful sensory testing?......Page 18
2.1 The human senses......Page 19
2.2 Factors affecting sensory measurements......Page 21
3.2 Product type......Page 26
3.5 Selecting the test method......Page 27
3.6 Setting action standards......Page 28
3.7 Experimental design......Page 29
3.8 Data analysis......Page 34
4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations......Page 45
4.2 Good working and laboratory practices......Page 52
4.3 Resources needed for sensory testing......Page 56
4.4 Samples......Page 64
4.5 Assessors......Page 69
4.6 Data capture......Page 78
5.2 Discrimination tests......Page 81
5.3 Descriptive analysis tests......Page 111
5.4 Affective/consumer tests......Page 133
5.5 Linking consumer, sensory and product data......Page 151
6.1 Reporting......Page 153
6.2 Documentation and data storage......Page 155
6.3 Dos and don'ts......Page 156
Appendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples......Page 157
Appendix 2: IFST PFSG professional code of conduct for sensory professionals......Page 158
Appendix 3: Critical values table for triangle test......Page 162
Appendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed)......Page 164
Appendix 5: ANOVA explained......Page 166
Appendix 6: Critical values table for chi-squared......Page 171
Appendix 7: Critical values table for paired comparison and paired difference test (two tailed)......Page 172
Appendix 8: Critical values table for Friedman test......Page 174
Appendix 9: Types of scales......Page 175
Appendix 10: Case study: modified quantitative descriptive analysis of chocolate texture......Page 178
Appendix 11: R index explained......Page 189
A......Page 193
C......Page 194
F......Page 195
M......Page 196
R......Page 197
T......Page 198
W......Page 199
9 References......Page 200
A......Page 204
D......Page 205
E......Page 206
I......Page 207
P......Page 208
R......Page 209
S......Page 210
Y......Page 211