Sensory Evaluation of Food

1. Front Matter

   Pages i-xxiii

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2. Introduction

   • Harry T. Lawless, Hildegarde Heymann

   Pages 1-18

3. Physiological and Psychological Foundations of Sensory Function

   • Harry T. Lawless, Hildegarde Heymann

   Pages 19-56

4. Principles of Good Practice

   • Harry T. Lawless, Hildegarde Heymann

   Pages 57-77

5. Discrimination Testing

   • Harry T. Lawless, Hildegarde Heymann

   Pages 79-100

6. Similarity, Equivalence Testing, and Discrimination Theory

   • Harry T. Lawless, Hildegarde Heymann

   Pages 101-123

7. Measurement of Sensory Thresholds

   • Harry T. Lawless, Hildegarde Heymann

   Pages 125-147

8. Scaling

   • Harry T. Lawless, Hildegarde Heymann

   Pages 149-177

9. Time–Intensity Methods

   • Harry T. Lawless, Hildegarde Heymann

   Pages 179-201

10. Context Effects and Biases in Sensory Judgment

    • Harry T. Lawless, Hildegarde Heymann

    Pages 203-225

11. Descriptive Analysis

    • Harry T. Lawless, Hildegarde Heymann

    Pages 227-257

12. Texture Evaluation

    • Harry T. Lawless, Hildegarde Heymann

    Pages 259-281

13. Color and Appearance

    • Harry T. Lawless, Hildegarde Heymann

    Pages 283-301

14. Preference Testing

    • Harry T. Lawless, Hildegarde Heymann

    Pages 303-324

15. Acceptance Testing

    • Harry T. Lawless, Hildegarde Heymann

    Pages 325-347

16. Consumer Field Tests and Questionnaire Design

    • Harry T. Lawless, Hildegarde Heymann

    Pages 349-378

17. Qualitative Consumer Research Methods

    • Harry T. Lawless, Hildegarde Heymann

    Pages 379-405

18. Quality Control and Shelf-Life (Stability) Testing

    • Harry T. Lawless, Hildegarde Heymann

    Pages 407-432

19. Data Relationships and Multivariate Applications

    • Harry T. Lawless, Hildegarde Heymann

    Pages 433-449

20. Strategic Research

    • Harry T. Lawless, Hildegarde Heymann

    Pages 451-471

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
• food
• food science
• neuroscience
• quality control
• stability
• Receptors

From the reviews of the second edition:

“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. … The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference.” (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)

• Department of Food Science, Cornell University, Ithaca, USA

  Harry T. Lawless

• Department of Viticulture and Enology, University of California – Davis, Davis, USA

  Hildegarde Heymann

Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.

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