Sensory Evaluation Practices, Third Edition (Food Science and Technology)

✍ Scribed by Herbert Stone, Joel L. Sidel

• Publisher: Academic Press
• Year: 2004
• Tongue: English
• Leaves: 394
• Edition: 3
• Category: Library

✦ Synopsis

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

✦ Table of Contents

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. Spectrum™ 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