Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book ASTM Special Technical Publication written by and published by . This book was released on 1996 with total page 115 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2012-12-02 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
Download or read book Sensory Testing Methods written by Francis J. Pilgrim and published by ASTM International. This book was released on 1958 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Laboratory Exercises for Sensory Evaluation written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2012-12-12 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.
Download or read book Descriptive Analysis in Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2018-03-19 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Download or read book ASTM Manual on Consumer Sensory Evaluation written by ASTM Committee E-18 on Sensory Evaluation of Materials and Products and published by ASTM International. This book was released on 1979 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical Requirement Guidelines for Sensory Evaluation Laboratories written by Jean Eggert and published by ASTM International. This book was released on 1986 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Laboratory Methods for Sensory Analysis of Food written by Linda M. Poste and published by Research Branch, Agriculture Canada. This book was released on 1991 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manual describing the factors influencing sensory measurements; physical facilities needed; sample preparation; selection and training of panellists; experimental design; statistical tests; sensory analysis test methods; discriminative tests, descriptive tests, affective tests, and the production of a sensory analysis report.
Download or read book Sensory Discrimination Tests and Measurements written by Jian Bi and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory discriminative analysis forms a fundamental type of methodology and is used widely in sensory and consumer research. Sensory Discrimination Tests and Measurements: Statistical Principles, Procedures and Tables provides a comprehensive discussion of sensory discriminative analysis from a statistical perspective. A wide variety of test and measurement methods, which were developed during the past decades and scattered in various statistical and non-statistical journals, are included in the book. The book gives a unified picture of the state of the subject and reflects some features of advanced sensory discriminative analysis. Designed to be both a reference manual and a research monograph, practitioners will discover various useful test and measurement procedures. More statistically-oriented readers will find the statistical considerations behind the procedures. Sensory Discrimination Tests and Measurements will be of interest to everyone concerned with testing and measuring sensory difference and consumer preference.
Download or read book Guidelines for Sensory Analysis in Food Product Development and Quality Control written by David H. Lyon and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Time Dependent Measures of Perception in Sensory Evaluation written by Joanne Hort and published by John Wiley & Sons. This book was released on 2017-03-20 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.
Download or read book Manual on Sensory Testing Methods Sponsored by ASTM Committee E 18 on Sensory Evaluation of Materials and Products written by ASTM Committee E-18 on Sensory Evaluation of Materials and Products and published by . This book was released on 1968 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sensory Evaluation of Food written by Michael O'Mahony and published by Routledge. This book was released on 2017-11-22 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
Download or read book Research Guidelines for Cookery Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat written by and published by . This book was released on 1995 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ch. 1. Introduction - Ch. 2. Sample preparation - Ch. 3. Cooking methods and procedures - Ch. 4. Guidelines for cooking procedures - Ch. 5. Facilities, preparation and presentation of samples to the panel - Ch. 6. Trained sensory panels - Ch. 7. Test forms - Ch. 8. Consumer panels - Ch. 9. Instrumental measurement of tenderness.
Download or read book Microbiological Examination Methods of Food and Water written by Neusely da Silva and published by CRC Press. This book was released on 2018-11-13 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.
