Sensory Evaluation Practices
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Table of contents
- Coveri
- Contentsv
- Forewordvii
- Preface, First Editionix
- Preface, Second Editionxi
- Preface, Third Editionxiii
- About the Authorsxv
- Introduction to Sensory Evaluation1
- I. Introduction and Objective1
- II. Historical Background7
- III. Development of Sensory Evaluation11
- IV. Defining Sensory Evaluation13
- V. A Physiological and Psychological Perspective16
- The Organization and Operation of a Sensory Evaluation Program21
- I. Introduction21
- II. Organizing a Sensory Evaluation Program24
- A. Goals and Objectives27
- B. Program Strategy29
- C. Professional Staff31
- D. Facilities36
- E. Test Methods50
- F. Selection of Subjects50
- G. Subject Screening Procedures53
- H. Performance Monitoring and Motivation59
- I. Requests and Reports61
- J. Operations Manual65
- K. Planning and Research66
- III. Conclusions66
- Measurement69
- I. Introduction69
- II. Components of Measurement:Scales71
- A. Nominal Scales73
- B. Ordinal Scales76
- C. Interval Scales83
- D. Ratio Scales84
- III. Selected Measurement Techniques87
- A. Hedonic Scale87
- B. Face Scales90
- C. Just-About-Right Scale92
- D. Other Scales of Interest95
- IV. Conclusions96
- Test Strategy and the Design of Experiments99
- I. Introduction99
- II. Test Request and Objective101
- III. Product Criteria102
- IV. Psychological Errors104
- A. Error of Central Tendency104
- B. Time-Order Error105
- C. Error of Expectation107
- D. Error of Habituation and of Anticipation107
- E. Stimulus Error107
- F. Logical Error and Leniency Error108
- G. Halo Effect108
- H. Proximity Error108
- I. Contrast and Convergence Errors109
- V. Statistical Considerations111
- A. Reliability and Validity113
- B. Replication115
- C. Independence and Dependence of Judgments117
- D. Random Selection of Subjects117
- E. Risk in the Decision-Making Process: Type 1 and Type 2 Errors117
- F. Statistical Measures120
- VI. Experimental Design Considerations134
- VII. Selected Product Designs137
- Discrimination Testing145
- I. Introduction145
- II. Methods149
- A. Paired-Comparison Test149
- B. Duo –Trio Test152
- C. Triangle Test153
- D. Other Test Methods155
- III. Components of Testing156
- A. Organization and Test Management156
- B. Test Requests158
- C. Test Objectives158
- D. Test Procedures159
- E. Data Analysis and Interpretation174
- F. The Just-Noticeable Difference194
- IV. Special Problems195
- A. Is there Preference after Difference?196
- B. Magnitude of the Difference197
- C. Description of Difference198
- V. Summary199
- Descriptive Analysis201
- I. Introduction201
- II. Test Methods211
- A. Flavor Profile®212
- B. Texture Profile®213
- C. Quantitative Descriptive Analysis (The QDA Method)®215
- D. Spectrum’ Descriptive Analysis235
- E. Free-Choice Profiling238
- F. Other Methods and Developments239
- III. Applications for Descriptive Analysis242
- IV. Conclusions244
- Affective Testing247
- I. Introduction247
- II. Methods251
- A. Paired Comparison252
- B. Hedonic Scale255
- C. Other Methods256
- III. Subjects259
- IV. Types of Acceptance Testing262
- A. Laboratory262
- B. Central Location264
- C. Special Types of Central Location Tests266
- D. Home-Use Tests267
- E. Other Types of Acceptance Tests271
- V. Special Problems272
- A. The Difference–Preference Test273
- B. The Curse of N273
- C. The Scorecard as a Short Story274
- D. The Many Ways to Ask the Preference Question275
- E. What Question Do I Ask First?276
- VI. Conclusions277
- Special Problems279
- I. Introduction279
- II. Instrument –Sensory Relationships (Not a Romance)281
- III. Experts and Expert Panels287
- IV. Perceived Efficacy and Advertising Claims290
- V. Stability Testing295
- VI. Product Development301
- VII. Quality Control312
- VIII. Optimization325
- IX. Conclusions335
- Epilogue337
- I. Introduction337
- II. Education and the Sensory Professional339
- III. The Future343
- References345
- Index365
- Series List375
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
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