Guidelines for Sensory Analysis in Food Product Development and Quality Control

1. Front Matter

   Pages i-xx

   PDF

2. Introduction

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 1-7

3. What is sensory analysis used for?

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 9-17

4. How to use sensory analysis to meet your objective

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 19-38

5. What samples are being analysed?

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 39-46

6. Who are the right people for sensory analysis?

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 47-57

7. Experimental design and data analysis

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 59-75

8. Putting sensory analysis into practice

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 77-82

9. Reporting and recording

   • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

   Pages 83-87

10. Case history: Shelf-life studies

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 89-91

11. Case history: Product matching

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 93-94

12. Case history: Product matching achieved through product mapping

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 95-99

13. Case history: Taint investigation

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 101-103

14. Case history: Taint prevention

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 105-107

15. Case history: Specification and quality control

    • David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson

    Pages 109-110

16. Back Matter

    Pages 111-131

    PDF

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 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 scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro­ duction. Most relevant, though, is that the people respon­ sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi­ ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

• control
• food
• food industry
• quality
• quality control
• quality control, reliability, safety and risk

• Campden Food and Drink Research Association, UK

  David H. Lyon

• RHM Research and Engineering Ltd, UK

  Mariko A. Francombe

• United Biscuits Group Research and Development Centre, UK

  Terry A. Hasdell

• Mars Confectionery UK Ltd, UK

  Ken Lawson

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