
A Handbook for Sensory and Consumer-Driven New Product Development
Innovative Technologies for the Food and Beverage Industry
Description
Key Features
- Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately
- Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business
- Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations
- Investigates how the application of sensory analysis can improve new product development including packaging optimization
Readership
NPD managers/practitioners in the food industry, consumer and market research practitioners, R&D managers in the food industry, SME food manufacturers and postgraduate students in sensory science and food new product development
Table of Contents
- Related Titles
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- Part I. Sensory Methods
- Chapter 1. Difference Methods
- Introduction
- The A – Not A Method
- The Paired Comparison Test and the 2-AFC (Alternative Forced Choice) Test
- The Duo-Trio Test
- The Triangle Test and the 3-AFC Test
- The Ranking Test
- The Tetrad Test
- Other Tests
- Chapter 2. Descriptive Methods
- Introduction
- Environment and Panel Conditions
- The Panellist
- Sample Presentation Order
- Panel Screening
- Case Study – Demonstration of Quantitative Descriptive Analysis. The Descriptive Profile Training Process
- Initial Vocabulary Development
- Data Analysis During Vocabulary Development
- Protocol for the Examination of the Effectiveness of Vocabulary Development
- Method for Quantification of Discriminative Ability
- The Descriptor Leverage Method
- Development of Preliminary List of Terms
- Examination of the Effectiveness of Vocabulary Development
- Quantification of Discriminative Ability
- Descriptor Leverage to Determine the Effectiveness of the Sensory Term Reduction Protocol
- Summary
- Chapter 3. Sensory Affective (Hedonic) Testing
- Introduction
- Qualitative Affective Testing-Focus Groups
- Sensory Acceptance Testing
- Case Studies – Sensory Acceptance Tests
- Case Study 1
- Case Study 2
- Preference Tests
- Ranking Preference Tests
- Consumer Acceptance Tests
- Market Research
- Questionnaire Design
- Open-Ended Questions and Closed-Option Questions
- Conjoint Analysis
- Sample Presentation (Randomisation, Presentation Order, Blind Tasting and Branding Effects)
- Chapter 4. Rapid Sensory Profiling Methods
- Introduction – The Need for New Methods
- Ranking Test
- Flash Profiling
- Ranking Descriptive Analysis
- Free Sorting
- Projective Mapping: Napping, Partial Napping, Sorted Napping and Ultraflash Profiling
- Rapid Profiling Using References: Polarised Sensory Positioning, the Optimised Sensory Profile Method, Off-Flavour Quantification, Polarised Projective Mapping and Ranked-Scaling
- Check-All-That-Apply
- Temporal Dominance of Sensations
- Just About Right Scales
- The Ideal Profile Method
- Chapter 5. Multivariate Data Analysis for Product Development and Optimisation
- Introduction
- Multivariate Data Analysis
- Principal Component Analysis
- Naïve Assessor Reliability
- Generalised Procrustes Analysis
- Preference Mapping
- Partial Least Squares Regression
- Case Study – Multivariate Data Analysis of Sensory Profiling and Instrumental Data
- Chapter 1. Difference Methods
- Part II. Product Quality, Development and Optimisation
- Chapter 6. Shelf Life and Sensory Quality of Foods and Beverages
- Introduction
- Microbial Loading
- Sensory Shelf Life Testing
- Sensory Shelf Life Methods
- Colour and Sensory Shelf Life
- Texture and Sensory Shelf Life
- Shelf Life and Flavour Profile Changes
- Chemical Analysis
- Accelerated Storage Tests
- Chapter 7. Packaging Technologies for Maintaining Sensory Quality
- Introduction
- Packaging Materials
- Modified Atmosphere Packaging
- Low O2 Modified Atmosphere Packaging
- Vacuum Packaging
- Active and Intelligent Packaging
- Chapter 8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products
- Introduction
- Instrumental Methods of Colour Analysis
- Instrumental Methods for Measuring Texture
- Gas Chromatography/Mass Spectrometry
- The Electronic Nose
- Near Infrared and Fourier Transform Infrared Spectroscopy
- Chapter 9. Nutritionally Optimised Low Fat Foods
- Introduction
- Fat Replacers
- Fat Substitutes
- Fat Mimetics
- Meat Products
- Dairy Products
- Confectionary Products
- Salad Dressing and Sauces
- Chapter 10. Sensory and Consumer-Led Innovative Product Development – From Inception to the Shelf (Current and Future Methodologies)
- Introduction
- New Product Development Teams – Managed and Resourced for Success
- R&D Process Stages
- Ideation
- Project Preplanning
- Validation of Proof of Concept
- Regulatory Guidelines
- Least Cost Formulation
- Technological Capability
- Contingency of Supply
- Copycatting and Reverse Engineering
- Line Extension, Brand Extension and Cannibalisation!
- Process Optimisation and Upscaling
- Marketing
- Pre- and Postapproval – Shelf Life Testing
- Technological Developments, Internet Testing, Immersive Technology, Mobile Applications and Eye Tracking
- Sensory Methodology – Consumer Evaluation, Focus Groups, Validation, Ideal Profiling
- Case Studies
- Chapter 6. Shelf Life and Sensory Quality of Foods and Beverages
- Part III. Case Studies: Sensory and Consumer DrivenNPD in Action
- Chapter 11. Sensory Properties Affecting Meat and Poultry Quality
- Introduction
- Microbiological Stability
- Factors Affecting Meat Colour
- Factors Affecting Meat Flavour
- Factors Affecting Meat Tenderness
- Salt and Nitrate Reduction Strategies in Processed Meats
- Salt in Processed Meats
- Nitrate and Nitrite in Processed Meats
- Human Health Impact of Nitrate and Nitrite
- Innovative Packaging (Active, Intelligent) of Meat Products
- Evaluating the Shelf Life of Meat and Poultry – Sensory Analysis
- Case Study – Sensory Profiling (Quantitative Descriptive Analysis) of Pork Meat Samples Over Different Time Points (Days, Shelf Life) and Correlation With Physicochemical Data
- Results and Discussion
- Chapter 12. Sensory Properties of Dairy Products
- Introduction
- Sensory Properties of Milk
- Sensory Properties of Milk Powder
- Sensory Properties of Butter
- Sensory Properties of Yoghurt
- Sensory Properties of Ice Cream
- Sensory Properties of Cheese
- Case Study: Sensory Quality of Unheated and Heated Mozzarella
- Chapter 13. Sensory Properties of Beverage Products (Alcoholic and Nonalcoholic)
- Introduction
- Sensory Properties of Soft Drinks and Fruit Juices
- Sensory Properties of Coffee
- Sensory Properties of Cream Liqueurs
- Sensory Properties of Wine
- Sensory Properties of Distilled Spirits
- Sensory Properties of Beer
- Case Study: Sensory Effects of Residual Oxygen in Bottled Beer
- Chapter 14. Sensory Properties of Bakery and Confectionary Products
- Introduction
- Sensory Properties of Biscuits and Cookies
- Sensory Properties of Cakes and Muffins
- Sensory Properties of Chocolate
- Sensory Properties of Sugar
- Calorie Reduction Strategies
- Gluten-Free Products
- Shelf Life – Microbiological Spoilage, Staling and Oxidative Stability
- Antistaling Strategies
- Chapter 11. Sensory Properties Affecting Meat and Poultry Quality
- Index
Product details
- No. of pages: 370
- Language: English
- Copyright: © Woodhead Publishing 2016
- Published: September 13, 2016
- Imprint: Woodhead Publishing
- eBook ISBN: 9780081003572
- Hardcover ISBN: 9780081003527
About the Author
Maurice O'Sullivan

Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
MauriceO'Sullivan Sun Oct 27 2019
A Handbook for Sensory and Consumer Driven Product Development
Excellent, well written, comprehensive and innovative book on the topic.