Sensory Evaluation Practices

Sensory Evaluation Practices

Food and Science Technology Series

2nd Edition - October 20, 1992

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  • Editor: Steve Taylor
  • eBook ISBN: 9780323139762

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Description

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this invaluable book. Sensory evaluation of a product is the measurement of what is perceived about that product—not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this exciting and quantitative science is cost reduction in product reformulation due to the ability to evaluate a product's consumer acceptance in the marketplace.

Key Features

  • Reveals changes in the field, particularly in the business view of sensory evaluation as a product information source
  • Clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research , and between study of perception and sensory evaluation of products
  • Includes discussion of test requests and their "hidden agenda" product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources
  • Introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels
  • Discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgments on product decisions

Readership

Consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper, products, and fragrances as well as graduate students in food science and technology

Table of Contents

  • Intoroduction to Sensory Evaluaion
    The Organization and Operation of a Sensory Evaluation Program
    Measurement
    Test Strategy and the Design of Experiments
    Discrimination
    Testing
    Descriptive Analysis
    Affective testing
    Special Problems

Product details

  • No. of pages: 338
  • Language: English
  • Copyright: © Academic Press 1992
  • Published: October 20, 1992
  • Imprint: Academic Press
  • eBook ISBN: 9780323139762

About the Series Editor

Steve Taylor

Affiliations and Expertise

University of Nebraska, Lincoln, NE, USA

About the Authors

Herbert Stone

In 1974, Stone and Sidel founded the Tragon Corporation, an important sensory consulting and testing company offering full-service consumer goods research. As a pioneering company in the field of sensory evaluation, Tragon has been able to offer unparalleled capabilities to its customers through the Quantitative Descriptive Analysis (QDA) sensory method, a market evaluation system developed by Stone and Sidel.Cumulatively, the authors have over half a century experience in the field of sensory evaluation. In addition to founding the Tragon Corporation, the authors have conducted domestic and international workshops; designed, analyzed, and reported on over 10,000 sensory tests; and have been sensory consultants to the senior management of most major food and consumer products companies.

Affiliations and Expertise

Tragon Corporation, Redwood City, California

Joel Sidel

In 1974, Stone and Sidel founded the Tragon Corporation, an important sensory consulting and testing company offering full-service consumer goods research. As a pioneering company in the field of sensory evaluation, Tragon has been able to offer unparalleled capabilities to its customers through the Quantitative Descriptive Analysis (QDA) sensory method, a market evaluation system developed by Stone and Sidel.Cumulatively, the authors have over half a century experience in the field of sensory evaluation. In addition to founding the Tragon Corporation, the authors have conducted domestic and international workshops; designed, analyzed, and reported on over 10,000 sensory tests; and have been sensory consultants to the senior management of most major food and consumer products companies.

Affiliations and Expertise

Tragon Corporation, Redwood City, California

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