Food Science Text Series

Sensory Evaluation of Food

Principles and Practices

Authors: Heymann, Hildegarde, Lawless, Harry T.

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  • ISBN 978-1-4419-7452-5
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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.

Table of contents (19 chapters)

  • Introduction and Overview

    Lawless, Harry T. (et al.)

    Pages 1-27

  • Physiological and Psychological Foundations of Sensory Function

    Lawless, Harry T. (et al.)

    Pages 28-82

  • Principles of Good Practice

    Lawless, Harry T. (et al.)

    Pages 83-115

  • Discrimination Testing

    Lawless, Harry T. (et al.)

    Pages 116-139

  • Discrimination Theories and Advanced Topics

    Lawless, Harry T. (et al.)

    Pages 140-172

Buy this book

eBook $89.00
price for USA (gross)
  • ISBN 978-1-4419-7452-5
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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Bibliographic Information

Bibliographic Information
Book Title
Sensory Evaluation of Food
Book Subtitle
Principles and Practices
Authors
Series Title
Food Science Text Series
Copyright
1999
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4419-7452-5
DOI
10.1007/978-1-4419-7452-5
Series ISSN
1572-0330
Edition Number
1
Number of Pages
XXXVIII, 827
Topics