Logo - springer
Slogan - springer

Food Science & Nutrition | Laboratory Exercises for Sensory Evaluation

Laboratory Exercises for Sensory Evaluation

Series: Food Science Text Series, Vol. 2

Lawless, Harry T.

2013, XIV, 151 p. 16 illus., 2 illus. in color.

Available Formats:

Springer eBooks may be purchased by end-customers only and are sold without copy protection (DRM free). Instead, all eBooks include personalized watermarks. This means you can read the Springer eBooks across numerous devices such as Laptops, eReaders, and tablets.

You can pay for Springer eBooks with Visa, Mastercard, American Express or Paypal.

After the purchase you can directly download the eBook file or read it online in our Springer eBook Reader. Furthermore your eBook will be stored in your MySpringer account. So you can always re-download your eBooks.


(net) price for USA

ISBN 978-1-4614-5713-8

digitally watermarked, no DRM

Included Format: PDF and EPUB

download immediately after purchase

learn more about Springer eBooks

add to marked items


Softcover (also known as softback) version.

You can pay for Springer Books with Visa, Mastercard, American Express or Paypal.

Standard shipping is free of charge for individual customers.


(net) price for USA

ISBN 978-1-4614-5682-7

free shipping for individuals worldwide

usually dispatched within 3 to 5 business days

add to marked items

  • Complements the flagship textbook
  • Sensory Evaluation of Foods Easily adaptable to coursework
  • Includes problem sets

From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods.  The manual includes introductory information, such as report formats (both academic and industrial), as well as a series of eleven full-length lab exercises suitable for a three-hour laboratory period.  There are also four shorter exercises suitable for a  traditional class period, and one group exercise suitable for a semester project in descriptive analysis and terminology building.  Correct use of graphs, tables and statistics is emphasized in several sections.  Each exercise includes both a student section and one for instructors and teaching assistants, which features detailed instructions with supplies, equipment, preparation procedures, ballots and data sheets.  Each instructor section also includes “keys to successful execution,” which cover common mistakes and important details, designed to give the students the maximum opportunity for a rich learning experience.  A group of statistical problem sets is included to reinforce common statistical analyses used with sensory data.  Methods encountered include discrimination, descriptive, affective/hedonic, scaling, thresholds, panelist screening, shelf life and consumer questionnaires.  Critical thinking and discussion questions are emphasized above and beyond the rote learning of a specific procedure.  For classes that may be offered to less advanced students, suggestions are made in the instructor sections on how the exercise or report can be simplified.  The exercises were compiled and refined over two decades and used in an upper level course in sensory testing at Cornell University.

Content Level » Upper undergraduate

Keywords » sensory evaluation - sensory tests

Related subjects » Analytical Chemistry - Food Science & Nutrition

Table of contents 

Section A. Introductory Material and General Instructions.- 1. Introduction for Students.- 2. Introduction for Instructors and Teaching Assistants.- Section B. Eleven Laboratory Exercises in Sensory Evaluation.- 3. Screening panelists using simple sensory tests.- 4. Comparison of discrimination test methods.- 5. Forced choice thresholds using an ascending method of limits.- 6. Signal Detection Theory and the Effect of Criterion on Response.- 7. Sweetness of fructose and sucrose determined by different scaling methods.- 8. Time-intensity scaling.- 9. Flavor Profile Method.- 10. Introduction to Descriptive Analysis.- 11. Use of Reference Standard in Panel Training.- 12. Acceptance and Preference Testing.- 13. Optimization by ad libitum Mixing and the Just-About-Right Scale.- Section C: Brief Exercises and Group Projects.- 14. Group Exercise in Descriptive Analysis.- 15. Brief exercises.- Section D. Statistical Problem Sets for Sensory Evaluation.- Chapter 16:  Sample Problem Sets for Statistics.- Exercise 1. Means, standard deviations, standard errors.- Exercise 2. Binomial-based statistics for discrimination tests.- Exercise 3:  The t-tests.- Exercise 4. Simple Correlation.- Exercise 5. One and two-way ANOVA.- Exercise 6. Planned comparisons of means following ANOVA.- Exercise 7. Rank order tests.- Appendix. Sample data sets and open tables for calculations.

Popular Content within this publication 



Read this Book on Springerlink

Services for this book

New Book Alert

Get alerted on new Springer publications in the subject area of Food Science.