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  • Book
  • © 1999

Sensory Evaluation of Food

Principles and Practices

Authors:

  1. Harry T. Lawless

    1. Cornell University, USA

    View author publications

    You can also search for this author in PubMed   Google Scholar

  2. Hildegarde Heymann

    1. University of Missouri, USA

    View author publications

    You can also search for this author in PubMed   Google Scholar

Part of the book series: Food Science Text Series (FSTS)

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xix
    PDF

  2. Introduction and Overview

    • Harry T. Lawless, Hildegarde Heymann
    Pages 1-27

  3. Physiological and Psychological Foundations of Sensory Function

    • Harry T. Lawless, Hildegarde Heymann
    Pages 28-82

  4. Principles of Good Practice

    • Harry T. Lawless, Hildegarde Heymann
    Pages 83-115

  5. Discrimination Testing

    • Harry T. Lawless, Hildegarde Heymann
    Pages 116-139

  6. Discrimination Theories and Advanced Topics

    • Harry T. Lawless, Hildegarde Heymann
    Pages 140-172

  7. Measurement of Sensory Thresholds

    • Harry T. Lawless, Hildegarde Heymann
    Pages 173-207

  8. Scaling

    • Harry T. Lawless, Hildegarde Heymann
    Pages 208-264

  9. Time-Intensity Methods

    • Harry T. Lawless, Hildegarde Heymann
    Pages 265-300

  10. Context Effects and Biases in Sensory Judgment

    • Harry T. Lawless, Hildegarde Heymann
    Pages 301-340

  11. Descriptive Analysis

    • Harry T. Lawless, Hildegarde Heymann
    Pages 341-378

  12. Texture Evaluation

    • Harry T. Lawless, Hildegarde Heymann
    Pages 379-405

  13. Color and Appearance

    • Harry T. Lawless, Hildegarde Heymann
    Pages 406-429

  14. Acceptance and Preference Testing

    • Harry T. Lawless, Hildegarde Heymann
    Pages 430-479

  15. Consumer Field Tests and Questionnaire Design

    • Harry T. Lawless, Hildegarde Heymann
    Pages 480-518

  16. Qualitative Consumer Research Methods

    • Harry T. Lawless, Hildegarde Heymann
    Pages 519-547

  17. Sensory Evaluation in Quality Control

    • Harry T. Lawless, Hildegarde Heymann
    Pages 548-584

  18. Data Relationships and Multivariate Applications

    • Harry T. Lawless, Hildegarde Heymann
    Pages 585-601

  19. Strategic Research

    • Harry T. Lawless, Hildegarde Heymann
    Pages 602-622

  20. Overview of Sensory Principles and Practices

    • Harry T. Lawless, Hildegarde Heymann
    Pages 623-646
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About this book

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.
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Keywords

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Authors and Affiliations

  • Cornell University, USA

    Harry T. Lawless

  • University of Missouri, USA

    Hildegarde Heymann

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Bibliographic Information

  • Book Title: Sensory Evaluation of Food

  • Book Subtitle: Principles and Practices

  • Authors: Harry T. Lawless, Hildegarde Heymann

  • Series Title: Food Science Text Series

  • DOI: https://doi.org/10.1007/978-1-4419-7452-5

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1999

  • eBook ISBN: 978-1-4419-7452-5Published: 08 November 2013

  • Series ISSN: 1572-0330

  • Series E-ISSN: 2214-7799

  • Edition Number: 1

  • Number of Pages: XXXVIII, 827

  • Topics: Food Science

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Buy it now

eBook USD 89.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Other ways to access

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