Principles of Sensory Evaluation of Food

Principles of Sensory Evaluation of Food

1st Edition - January 1, 1965

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  • Authors: Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
  • eBook ISBN: 9781483225210

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Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Table of Contents

  • Preface

    Chapter 1 Sensory Evaluation Problems of the Food Industry

    I. Early History

    II. Modern Sensory Problems

    III. The Senses

    IV. Relation of the Senses to Food Habits

    V. Summary


    Chapter 2 The Sense of Taste

    I. Anatomy

    II. Classification

    III. Four Tastes

    IV. Taste Qualities

    V. Relative Intensity

    VI. Reaction Time

    VII. Effect of Disease

    VIII. Taste Thresholds

    IX. Effect of Temperature

    X. Effect of Taste Medium

    XI. Taste and Chemical Configuration

    XII. Taste Theories

    XIII. The Basic Tastes

    XIV. The Special Case of Phenylthiocarbamide (PTC)

    XV. Sodium Benzoate

    XVI. The Taste of Monosodium Glutamate (MSG)

    XVII. Interaction of Tastes

    XVIII. Summary


    Chapter 3 Olfaction

    I. Importance of Odor

    II. Definition of Odor

    III. History of Odor Research

    IV. Odor Classification

    V. Chemical Specificity

    VI. Anatomy of Olfactory Region

    VII. Neural Mechanisms

    VIII. Olfactory Abnormalities

    IX. Odor Testing Techniques

    X. Thresholds

    XI. Odor Intensities

    XII. Adaptation

    XIII. Theories of Olfaction

    XIV. Summary


    Chapter 4 Visual, Auditory, Tactile, and Other Senses

    I. Vision

    II. Audition

    III. Oral Perception Other Than Taste

    IV. Other Senses

    V. Summary


    Chapter 5 Factors Influencing Sensory Measurements

    I. Attitudinal Factors

    II. Motivation

    III. Psychological Errors in Judgments

    IV. Relation between Stimulus and Perception

    V. Adaptation

    VI. Summary


    Chapter 6 Laboratory Studies: Types and Principles

    I. Types of Tests

    II. Panel Selection and Testing Environment

    III. Serving Procedures

    IV. Instructions to Judges

    V. Summary


    Chapter 7 Laboratory Studies: Difference and Directional Difference Tests

    I. Difference Tests

    II. Directional Difference Tests

    III. Analysis of Results

    IV. Classification of Difference Tests

    V. Two-Sample Tests

    VI, Three-Sample Tests

    VII. Multisample Tests

    VIII. Comparison of Procedures

    IX. Summary


    Chapter 8 Laboratory Studies: Quantity-Quality Evaluation

    I. Ranking

    II. Scoring

    III. Hedonic Scaling

    IV. Dilution Procedures

    V. Descriptive Sensory Analysis

    VI. "Contour" Method

    VII. Other Procedures

    VIII. Summary


    Chapter 9 Consumer Studies

    I. Factors Influencing Acceptance and Preference

    II. Objectives of Consumer Preference Studies

    III. Information Obtained from Consumer Studies

    IV. Factors Influencing Results from Consumer Surveys

    V. Methods of Approach

    VI. Development of the Questionnaire

    VII. Types of Questionnaires

    VIII. Serving Procedures

    IX. Comparison of Laboratory Panels with Consumer Panels

    X. Limitations of the Consumer Survey


    Chapter 10 Statistical Procedures

    I. Hypothesis Testing

    II. Difference Tests

    III. Sequential Analysis

    IV. Differences between Two Means

    V. Analysis of Variance

    VI. Experimental Designs

    VII. Ranking Methods

    VIII. Consumer Preference

    IX. Correlation and Regression

    X. Summary


    Chapter 11 Physical and Chemical Tests Related to Sensory Properties of Foods

    I. Color and Appearance

    II. Taste and Flavor

    III. Texture

    IV. General Quality

    V. Summary


    Appendix: Tables A to I

    Glossary of Terms

    Author Index

    Subject Index

Product details

  • No. of pages: 612
  • Language: English
  • Copyright: © Academic Press 1965
  • Published: January 1, 1965
  • Imprint: Academic Press
  • eBook ISBN: 9781483225210

About the Authors

Maynard A. Amerine

Rose Marie Pangborn

Edward B. Roessler

About the Editors

M. L. Anson

Affiliations and Expertise

Cambridge, Massachusetts

E. M. Mrak

Affiliations and Expertise

University of California, Davis, California

C. O. Chichester

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