Sensory Analysis for Food and Beverage Quality Control
A Practical Guide
- David Kilcast, Consultant, UK (Volume 2)
Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.
Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.
Anyone setting up or operating a sensory quality control (QC) program, or researching sensory QC.
- Published: May 2010
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-476-0
In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses., Dr Hal MacFie, Hal MacFie Training Services, UK
The book more than lives up to its subtitle, in that it provides practioners in the food industry with the necessary background to establish and maintain a sensory quality control system., Lebensmitteltechnik
I found this document to cetainly be one of the best, if not the best to date., Food and Beverage Reporter