Statistical Methods in Food and Consumer ResearchBy
- Maximo Gacula, Jr., Gacula Associates Consulting, Scottsdale, AZ, USA
- Jagbir Singh, Temple University, Philadelphia, PA, USA
- Jian Bi, Sensometrics Research and Service, Richmond, VA, USA
- Stan Altan, J&J Pharmaceutical R&D, Rantan, NJ, USA
Statistical Methods in Food and Consumer Research continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most receent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available.
Students in sensory evaluation courses in both biological and agricultural departments can use this book as a text for their applied statistics requirements. Expanding industrial application of statistics to sensory science, foods, beverages and other related areas make this update ideal for professional reference use as well.
Hardbound, 888 Pages
Published: November 2008
Imprint: Academic Press
- 1 INTRODUCTION1.1 A Brief Review of Tools for Statistical Interference1.2 Principles of Experimental Design1.3 The Role of the Statistician in ResearchExercises2 STATISTICAL SENSORY TESTING2.1 Psychophysical Aspects of Sensory Data2.2 Scales of Measurement2.3 Scale Structures 2.4 Construction of a Scale2.5 Distribution of Sensory Data2.6 Selection of Panel MembersExercises3 THE ANALYSIS OF VARIANCE AND MULTIPLE COMPARISON TESTS3.1 Analysis of Variance3.2 Multiple-Comparison Tests3.3 Sample Size EstimationExercises4 EXPERIMENTAL DESIGN4.1 Simple Comparative Experiments4.2 Completly Randomized Designs4.3 Randomized Complete Block Designs4.4 Latin Square Designs 4.5 Cross-Over Designs4.6 Split Plot DesignsExercises5 INCOMPLETE BLOCK EXPERIMENTAL DESIGNS5.1 Balanced Incomplete Block Designs5.2 Balanced Incomplete Block Designs Augmented with a Control5.3 Doubly Balanced Incomplete Block Designs5.4 Composite Complete-Incomplete Block DesignsExercises6 FACTORAL EXPERIMENTS6.1 The 2n Factorial Experiments6.2 The 3n Factorial Experiments6.3 The p x q and p x q x k Factorial Experiments6.4 Simple Confounding and Fractional Factoral ExperimentsExercises7 RESPONSE SURFACE DESIGNS AND ANALYSIS7.1 General Concepts7.2 Fitting of Response Surfaces and Some Design Considerations7.3 Illustrations of Fittings of First- and Second-Order Models7.4 Composite Designs7.5 Rotatable Designs7.6 A Response Surface Analysis Approach for Sensory DataExercises8 SHELF LIFE TESTING EXPERIMENTS8.1 Hazard Function8.2 Shelf Life Models8.3 Regression AnalysisExercises9 NONPARAMETRIC STATISTICAL METHODS9.1 Some Methods for Binary Data9.2 Some Methods Based on Ranks9.3 Some Methods for Categorical Data 9.4 Multidimensional Contingency TablesExercises 10 SENSORY DIFFERENCE AND SIMILARITY TESTS 10.1 Sensory Difference Tests10.2 Sensory Similarity (Equivalence) Tests10.3 Replicated Difference and Similarity TestsExercises11 THE METHOD OF PAIRED COMPARISONS IN SENSORY TESTS AND THURSTONIAN SCALING11.1 Paired Comparison Designs11.2 Paired Comparison Models11.3 Thurstonian Discriminal Difference d' 11.4 Area Under ROC Curve and R-Index Exercises12 DESCRIPTIVE ANALYSIS AND PERCEPTUAL MAPPING 12.1 Descriptive Analysis 12.2 Consumer Tests12.3 Hedonic and Intensity Rating Scales12.4 Perceptual Mapping12.5 Perference Mapping Exercises13 SENSORY EVALUATION IN COSMETIC STUDIES13.1 Experimental Designs13.2 Regression AnalysisExercises