
Sensory Analysis for Food and Beverage Quality Control
A Practical Guide
Description
Key Features
- Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing
- Examines methods for sensory quality control and statistical data analysis
- Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Readership
Table of Contents
Part 1 Designing a sensory quality control program
1. Designing a sensory quality control program
2. Selection and management of staff for sensory quality control
3. Proficiency testing of sensory panelsPart 2 Methods for sensory quality control and analysis of results
4. Sensory methods for quality control
5. Establishing product sensory specifications
6. Combining instrumental and sensory methods in food quality control
7. Statistical approaches to sensory quality controlPart 3 Sensory quality control in practice
8. Using sensory techniques for shelf-life assessment
9. Sensory quality control for taint prevention
10. Sensory quality definition of food ingredients
11. Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors
12. Sensory quality control in the wine industry
13. Sensory quality control of distilled beverages
14. Sensory quality control of fresh produce
15. Sensory quality management of fish
16. Sensory quality control in food service
17. Sensory quality control of consumer goods other than food
Product details
- No. of pages: 400
- Language: English
- Copyright: © Woodhead Publishing 2010
- Published: May 24, 2010
- Imprint: Woodhead Publishing
- Paperback ISBN: 9780081014677
- eBook ISBN: 9781845699512
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