Triangle Taste Tests
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Sensory Evaluation Techniques, Fourth Edition
| Author | : Morten C. Meilgaard |
| Publisher | : CRC Press |
| Total Pages | : 478 |
| Release | : 2006-12-13 |
| Genre | : Technology & Engineering |
| ISBN | : 9780849338397 |
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.
Discrimination Testing in Sensory Science
| Author | : Lauren Rogers |
| Publisher | : Woodhead Publishing |
| Total Pages | : 520 |
| Release | : 2017-09-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0081011164 |
Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control
Sensory Evaluation of Food
| Author | : Michael O'Mahony |
| Publisher | : Routledge |
| Total Pages | : 518 |
| Release | : 2017-11-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1351416898 |
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.
The Sense and Nonsense of Consumer Product Testing
| Author | : Priya Raghubir |
| Publisher | : Now Publishers Inc |
| Total Pages | : 62 |
| Release | : 2009 |
| Genre | : Brand loyalty |
| ISBN | : 1601982623 |
The Sense and Nonsense of Consumer Product Testing reviews the classic issue of product taste testing based on recent advancements made in psychology, neuroscience, and marketing, on how sensory cues affect product judgments. The authors: examine the implications that the five different sensory modalities (the olfactory, auditory, tactile, gustatory and visual systems) interact with each other, rather than exert independent influences, to define a customer's experience; propose that since consumers are unaware of the influence of a range of stimuli on their judgments and experience, they cannot explicate them, creating methodological challenges for managers to collect valid and reliable consumer insights regarding the consumers' experience; propose that the methodological paradigm of taste testing can be used to examine the effect of strategic and tactical marketing mix decisions. The goal of this monograph is to use the taste-test as a paradigm to understand how consumers make a range of sensory decisions combining intrinsic product information with the information available in the environment -- specifically the research testing context. The Sense and Nonsense of Consumer Product Testing yields reliable insights for managers that would be elusive using standard survey techniques, and adds to the nascent, but growing, literature in marketing on how sensory product experience is multi-modal.
Sensory Evaluation of Food
| Author | : Harry T. Lawless |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 603 |
| Release | : 2010-09-27 |
| Genre | : Technology & Engineering |
| ISBN | : 1441964886 |
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.
Descriptvie Sensory Analysis in Practice
| Author | : Maximo C. Gacula, Jr. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 728 |
| Release | : 2008-06-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0470384816 |
In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software. Methods for statistical systems (SAS) computer programs are provided
Sensory Discrimination Tests and Measurements
| Author | : Jian Bi |
| Publisher | : John Wiley & Sons |
| Total Pages | : 556 |
| Release | : 2015-10-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1118733533 |
Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads have received more attention in the literature. This second edition of Sensory Discrimination Tests and Measurements is updated throughout and responds to these changes and includes: A wide range of sensory measurements: Measurements of sensory effect (d', R-index and Gini-index); Measurements of performance of trained sensory panel (Intraclass correlation coefficients and Cronbachs coefficient alpha); Measurements of relative importance of correlated sensory and consumer attributes (drivers of consumer liking or purchase intent); Measurements of consumer emotions and psychographics; Measurements of time-intensity; Measurements of sensory thresholds; Measurements of sensory risk with negative sensory effects (Benchmark Dose, BMD, methodology) Measurements of sensory shelf life (SSL). A balanced introduction of sensory discrimination tests including difference tests and similarity tests. Bayesian approach to sensory discrimination tests. Modified and multiple-sample discrimination tests. Replicated discrimination tests using the beta-binomial (BB), corrected beta-binomial (CBB), and Dirichlet-multinomial (DM) models. Sensory discrimination methods including the tetrads and the M+N. R and S-Plus codes for all the measurements and tests introduced in the book. Mainly intended for researchers and practitioners in the sensory and consumer field, the book is a useful reference for modern sensory analysis and consumer research, especially for sensometrics.
Sensory Evaluation of Food
| Author | : Hildegarde Heymann |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 842 |
| Release | : 2013-11-08 |
| Genre | : Technology & Engineering |
| ISBN | : 1441974520 |
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.
Essentials of Food Science
| Author | : Vickie A. Vaclavik |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 565 |
| Release | : 2007-12-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0387699406 |
Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.
