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Guidelines for Sensory Analysis in Food Product Development and Quality Control

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

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eBook $139.00
price for USA in USD (gross)
  • ISBN 978-1-4615-4447-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $179.99
price for USA in USD
  • ISBN 978-0-8342-1642-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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.

Table of contents (15 chapters)

  • What Is Sensory Analysis Used for?

    Carpenter, Mr. Roland P. (et al.)

    Pages 1-11

  • The Relationship of Physiology and Psychology to Sensory Analysis

    Carpenter, Mr. Roland P. (et al.)

    Pages 13-34

  • How To Use Sensory Analysis To Meet Your Objective

    Carpenter, Mr. Roland P. (et al.)

    Pages 35-58

  • The Products for Sensory Analysis

    Carpenter, Mr. Roland P. (et al.)

    Pages 59-70

  • Who Are the Right People for Sensory Analysis?

    Carpenter, Mr. Roland P. (et al.)

    Pages 71-93

Buy this book

eBook $139.00
price for USA in USD (gross)
  • ISBN 978-1-4615-4447-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $179.99
price for USA in USD
  • ISBN 978-0-8342-1642-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Guidelines for Sensory Analysis in Food Product Development and Quality Control
Authors
Copyright
2000
Publisher
Springer US
Copyright Holder
Campden & Chorleywood
eBook ISBN
978-1-4615-4447-0
DOI
10.1007/978-1-4615-4447-0
Softcover ISBN
978-0-8342-1642-6
Edition Number
2
Number of Pages
XXVIII, 210
Number of Illustrations
2 b/w illustrations
Topics