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Guidelines for Sensory Analysis in Food Product Development and Quality Control

  • Book
  • © 2000

Overview

Authors:
  1. Roland P. Carpenter

    1. Unilever Research Colworth, Bedfordshire, UK

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  2. David H. Lyon

    1. Campden & Chorleywood Food Research Association, Gloucestershire, UK

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  3. Terry A. Hasdell

    1. United Biscuits (U.K.) Ltd, Buckinghamshire, UK

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xxvii
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  2. What Is Sensory Analysis Used for?

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 1-11

  3. The Relationship of Physiology and Psychology to Sensory Analysis

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 13-34

  4. How To Use Sensory Analysis To Meet Your Objective

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 35-58

  5. The Products for Sensory Analysis

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 59-70

  6. Who Are the Right People for Sensory Analysis?

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 71-93

  7. Experimental Design and Data Analysis

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 95-120

  8. Reporting and Recording

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 121-127

  9. Putting Sensory Analysis into Practice

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 129-141

  10. Case History: Specification and Quality Control

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 143-144

  11. Case History: Shelf-Life Studies

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 145-147

  12. Case History: Taint Investigation

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 149-151

  13. Case History: Taint Prevention

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 153-155

  14. Case History: Mapping of Coffee Products

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 157-167

  15. Case History: Quality Control in Product Batching

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 169-170

  16. Case History: Graphical Methods for Monitoring Profile Panel Performance

    • Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 171-175

  17. Back Matter

    Pages 177-210
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Keywords

About this book

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Authors and Affiliations

  • Unilever Research Colworth, Bedfordshire, UK

    Roland P. Carpenter

  • Campden & Chorleywood Food Research Association, Gloucestershire, UK

    David H. Lyon

  • United Biscuits (U.K.) Ltd, Buckinghamshire, UK

    Terry A. Hasdell

Bibliographic Information

  • Book Title: Guidelines for Sensory Analysis in Food Product Development and Quality Control

  • Authors: Roland P. Carpenter, David H. Lyon, Terry A. Hasdell

  • DOI: https://doi.org/10.1007/978-1-4615-4447-0

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Campden & Chorleywood 2000

  • Softcover ISBN: 978-0-8342-1642-6Published: 30 April 2000

  • eBook ISBN: 978-1-4615-4447-0Published: 06 December 2012

  • Edition Number: 2

  • Number of Pages: XXVIII, 210

  • Number of Illustrations: 2 b/w illustrations

  • Topics: Quality Control, Reliability, Safety and Risk, Food Science, Business and Management, general

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