The food industry needs to systematize the subjective discipline of sensory
analysis for effective new product development, market research, and quality assurance.
This book shows "how-to" and is authored by a panel of industrial experts
from one of the world's leading centers of expertise on the subject. The target for the
second edition will remain those in the food and drink industry concerned with monitoring and
controlling product quality, product development, market research and marketing.
Contents
Chapter 1: What Is Sensory Analysis Used for?
Providing Answers to Practical Questions
Specifications and Quality Control
Shelf-Life Studies
Taint Potential
Product Matching
Product Reformulation
Product Mapping
Product Acceptability
Chapter 2: The Relationship of Physiology and Psychology to Sensory Analysis
Introduction
What Role Do the Senses Play?
How Do the Senses Interact?
Thresholds of Sensitivity
Individual Differences
Perception - The Link with the Senses
Which Psychological Factors May Affect Sensory Results
Chapter 3: How To Use Sensory Analysis To Meet Your Objective
Formulating the Objective
Decisions About Data
Tests Used To Achieve the Objective
Principles of Questionnaire Design
Chapter 4: The Products for Sensory Analysis
The Nature of the Products
The Assessment of the Products
Chapter 5: Who Are the Right People for Sensory Analysis?
What Type of Person Is Required?
Selecting People for Specific Tasks
How Many Assessors?
How To Select Assessors
How To Train Assessors
Health and Welfare of Assessors
Chapter 6: Experimental Design and Data Analysis
Experimental Design
Data Analysis
Chapter 7: Reporting and Recording
Style and Content
Background and Objectives
Methods
Analysis of Data
Presentation of Results
Interpretation and Discussion of Results
Conclusions
Recommendations
Retaining Records
Chapter 8: Putting Sensory Analysis into Practice
Resources
Practical Constraints
Organizing The Sensory Test
Assessor Briefing and Motivation
Setting Standards for Sensory Panels
Monitoring Performance of Assessors and the Panel
Chapter 9: Case History: Specification and Quality Control
Background
Method and Approaches
Implementation
Chapter 10: Case History: Shelf-Life Studies
Background
Methods and Approaches
Analysis and Presentation of Results
Chapter 11: Case History: Taint Investigation
Background
Methods
Results
Chapter 12: Case History: Taint Prevention
Background
Methods
Results
Chapter 13: Case History: Mapping of Coffee Products
Introduction
Aims
Descriptive Analysis of Coffee
Implications for Product Matching/Mapping
Consumer Preferences for Coffee
Relating Consumer Preferences to Sensory Attributes
Implications for Product Matching/Mapping
Chapter 14: Case History: Quality Control in Product Batcing
Background
Methods and Approaches
Recommendations
Chapter 15: Case History: Graphical Methods for Monitoring Profile Panel Performance
Introduction
Methods and Results
Conclusiong
Appendices
- Some Useful Tables for Sensory Tests
- Glossary of Terms Used in Sensory Analysis
- Some Useful Contacts
Bibliography
Index
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