Descriptive Analysis in Sensory Evaluation

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 ...

Author: Sarah E. Kemp

Publisher: John Wiley & Sons

ISBN: 0470671394

Category: Technology & Engineering

Page: 744

View: 200

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.

Manual on Descriptive Analysis Testing for Sensory Evaluation

Author:

Publisher: ASTM International

ISBN:

Category:

Page:

View: 503


Manual on Descriptive Analysis Testing for Sensory Evaluation

"The Second Edition of this Manual on Descriptive Analysis Testing for Sensory Evaluation is sponsored by ASTM International Committee E18 on Sensory Evaluation.

Author: Rebecca N. Bleibaum

Publisher:

ISBN: 9780803171183

Category: Food

Page:

View: 755

"The Second Edition of this Manual on Descriptive Analysis Testing for Sensory Evaluation is sponsored by ASTM International Committee E18 on Sensory Evaluation. Descriptive analysis is a sensory method by which the attributes of a food or product are identified and quantified, using human subjects who have been specifically trained for this purpose. The analysis can include all parameters of the product, or it can be limited to certain aspects, for example, aroma, taste, texture, and aftertaste. Many descriptive analysis methods and method variations are currently employed by sensory professionals. This second edition contains updates on the four previously published methodologies that are widely used: Consensus/Flavor profile, Texture Profile, Quantitative Descriptive Analysis (QDA), and Spectrum, along with two new chapters on Free Choice Profiling and a Summary of Temporal Methods. Novel descriptive test methods are developed and published every year, yet the commonly utilized toolbox of the fundamental methods, such as those outlined in this manual, have changed little over the past decades. What has changed dramatically is the in-depth experience and applications of these methods in industry. This allows the practitioners an opportunity to fine-tune and apply the methodologies across a multitude of industries and product categories. Hence, the need for an updated version of this manual"--

Manual on Descriptive Analysis Testing for Sensory Evaluation

A comprehensive overview of the four most widely-used sensory descriptive analysis testing methods: flavor profile, quantitative descriptive analysis (QDA), spectrum, and texture profile.

Author: Robert C. Hootman

Publisher: Astm International

ISBN: 9780803117563

Category: Technology & Engineering

Page: 52

View: 909

A comprehensive overview of the four most widely-used sensory descriptive analysis testing methods: flavor profile, quantitative descriptive analysis (QDA), spectrum, and texture profile. For sensory professionals and/or management, and sensory technicians. Member price, $26. Annotation copyrighted by Book News, Inc., Portland, OR

Sensory Evaluation Techniques Fourth Edition

Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices.

Author: Morten C. Meilgaard

Publisher: CRC Press

ISBN: 9780849338397

Category: Technology & Engineering

Page: 464

View: 580

From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.

Sensory Evaluation Practices

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results.

Author: Herbert Stone

Publisher: Academic Press

ISBN: 0323139760

Category: Technology & Engineering

Page: 338

View: 458

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace. Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Sensory Evaluation Techniques

The book has two objectives, #1 as a "how to" text for professionals, it aims for a clear and concise presentation of practical solutions, accepted methods, and standard practices, #2 as a textbook for courses at the academic level, it aims ...

Author: Morten C. Meilgaard

Publisher: CRC Press

ISBN:

Category: Medical

Page: 354

View: 375

The book has two objectives, #1 as a "how to" text for professionals, it aims for a clear and concise presentation of practical solutions, accepted methods, and standard practices, #2 as a textbook for courses at the academic level, it aims to provide just enough theoretical background to enable the student to understand which sensory methods are best suited to particular research problems and situation, and how tests can best be implemented.

Quantitative Sensory Analysis

Quantitative Sensory Analysis Harry T. Lawless This book offers an advanced, quantitative approach to sensory science problems.

Author: Harry T. Lawless

Publisher: John Wiley & Sons

ISBN: 1118684796

Category: Technology & Engineering

Page: 416

View: 810

Sensory evaluation is a scientific discipline used to evoke,measure, analyse and interpret responses to products perceivedthrough the senses of sight, smell, touch, taste and hearing. It isused to reveal insights into the way in which sensory propertiesdrive consumer acceptance and behaviour, and to design productsthat best deliver what the consumer wants. It is also used ata more fundamental level to provide a wider understanding of themechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and uniquetreatment of the quantitative basis of sensory testing, enablingscientists in the food, cosmetics and personal care productindustries to gain objective insights into consumer preference data– vital for informed new product development. Written by a globally-recognised learer in the field, this book issuitable for industrial sensory evaluation practitioners, sensoryscientists, advanced undergraduate and graduate students in sensoryevaluation and sensometricians.

Sensory Evaluation of Food

The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work.

Author: Harry T. Lawless

Publisher: Springer Science & Business Media

ISBN: 9781441964885

Category: Technology & Engineering

Page: 596

View: 851

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.

Sensory Evaluation of Food Principles and Practices

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners.

Author: Harry T. Lawless

Publisher: Springer Science & Business Media

ISBN: 9780834217522

Category: Technology & Engineering

Page: 827

View: 372

The book is designed as a text for undergraduate and graduate courses in sensory evaluation and as a reference for industrial practitioners. It covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides a practical guide to how tests are conducted and, for the reader who wishes a deeper understanding, provides the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as a stand-alone material in appendixes. Statistical applications are tailored to common and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. The text presents divergent philosophies in a balanced manner. Chapters are constructed so that beginning students who want only practical aspects of conducting sensory tests will find clear instructions on how tests should be conducted. Advanced students and practitioners will profit from the detailed section on rationale and sensory evaluation issues. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." a?? Aubrey Parsons, governing council member, International Union for Food Science and Technology

Laboratory Exercises for Sensory Evaluation

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.

Author: Harry T. Lawless

Publisher: Springer Science & Business Media

ISBN: 1461457130

Category: Technology & Engineering

Page: 151

View: 551

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.

Sensory Evaluation Techniques Third Edition

The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests.

Author: Morten C. Meilgaard

Publisher: CRC Press

ISBN: 9781439832271

Category: Technology & Engineering

Page: 416

View: 304

Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.

Sensory Evaluation Techniques Fifth Edition

The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods.

Author: Gail Vance Civille

Publisher: CRC Press

ISBN: 1482208679

Category: Science

Page: 512

View: 993

The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating. The organization is more intuitive, statistical methods are adapted to a more basic consumer methodology, the material is rearranged to reflect the advances of internet testing, and new time intensity testing methods (TDS, TOS, progressive profiling, Time Intensity Multi-Evaluation) have been added to the descriptive analysis chapters.

A Mango Quality Survey and Sensory Evaluation of Mango Mangifera Indica L Cultivars

This sensory study describes the application of descriptive analysis (DA) and `in store' consumer test using six mango cultivars ("Ataulfo", "Tommy Atkins", "Kent", "Haden", "Keitt" and "Francis") imported from 6 locations (Mexico, Brazil, ...

Author: Ompriya Makani

Publisher:

ISBN: 9781303443299

Category:

Page:

View: 914

This sensory study describes the application of descriptive analysis (DA) and `in store' consumer test using six mango cultivars ("Ataulfo", "Tommy Atkins", "Kent", "Haden", "Keitt" and "Francis") imported from 6 locations (Mexico, Brazil, Guatemala, Peru, Ecuador and Haiti). In order to develop drivers of liking, controlled sensory studies using descriptive analysis (DA) techniques to describe and segregate cultivars into their predominant sensory properties were carried out by a trained taste panel. At the same time, `in store' consumer tests, using two most popular cultivars, "Ataulfo" and "Tommy Atkins", from Mexico and Brazil were executed in a supermarket by using different levels of ripe soluble solids content (RSSC). The results from this sensory study indicate that location did not influence flavor sensory and appearance attributes, and consumer acceptance when fruit were picked at the right maturity level. Each cultivar had a characteristic sensory profile that should be matched with consumer preferences. This information will help the mango industry to establish a minimum quality index for a Ripe & Ready mango program. The development of the minimum quality index will help to consistently deliver fruit of high eating quality and increase consumption for current and future consumers. The DA and `in store' data will also be used to develop drivers of liking that will facilitate cultivar evaluation and postharvest technology impact on consumer reactions by a small trained panel. Further work to determine the role of ripe titratable acidity (RTA), RSSC/RTA ratio, phenolics, and volatiles on the consumer acceptance is needed.

Psychological Basis of Sensory Evaluation

Early development of taste perception; Effects of aging on sensoty functioning: implications for dietary selection; The perception of complex taste stimuli; Applications of experimental psychology in sensory evaluation; Integration ...

Author: R. L. McBride

Publisher: Elsevier Science & Technology

ISBN: 9781851664535

Category: Technology & Engineering

Page: 212

View: 485

Early development of taste perception; Effects of aging on sensoty functioning: implications for dietary selection; The perception of complex taste stimuli; Applications of experimental psychology in sensory evaluation; Integration psychophysics; Cognitive aspects of difference testing and descriptive analysis: criterion variation and concept formation; Attitudes and beliefs as determinants of food choice; Designing products for individual customers; Three generations of sensory evaluation.

Laboratory Methods for Sensory Analysis of Food

Author: Linda M. Poste

Publisher: Agriculture Canada

ISBN:

Category: Technology & Engineering

Page: 90

View: 112

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.

Guidelines for the Selection and Training of Sensory Panel Members

Author: American Society for Testing and Materials Staff

Publisher: ASTM International

ISBN:

Category:

Page: 35

View: 967


Sensory Evaluation

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries.

Author: Sarah E. Kemp

Publisher: John Wiley & Sons

ISBN: 1444360515

Category: Technology & Engineering

Page: 208

View: 203

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.

The Sensory Evaluation of Dairy Products

The third general group of analytical sensory tests is descriptive analysis.
Descriptive analysis consists of training a group of individuals (generally 6–12) to
identify and quantify specific sensory attributes or all of the sensory attributes of a
food.

Author: Stephanie Clark

Publisher: Springer Science & Business Media

ISBN: 9780387774084

Category: Technology & Engineering

Page: 576

View: 402

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.

Sensory Evaluation Methods with Statistical Analysis

The concept of sensory evaluation. Sensory attributes. Physiological bases for sensations. Requirements for sensory evaluation. analytic type of sensory tests. Descriptive sensory tests. Consumer preference or acceptance test.

Author: Miflora Miñoza-Gatchalian

Publisher:

ISBN:

Category: Food

Page: 421

View: 540