Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel methodologies, which do not require training, have been recently developed and are gaining popularity as quick and reliable options for gathering sensory information. These methodologies enable the study of consumers' perceptions of the sensory characteristics of products. However, information on these techniques is scattered in scientific journal articles, which hinders their application and creates a need for a book to assemble the details of the latest advances. Novel Techniques in Sensory Characterization and Consumer Profiling provides a comprehensive overview of classical and novel methods for sensory characterization of food and nonfood products. The book presents the history behind descriptive analysis, describes the most common novel methodologies and detailed information for their implementation, and discusses examples of applications and case studies. It also includes an introduction to exploratory multivariate analysis, addressing the theory and application of some of the most useful multivariate statistical tools applied in the analysis of consumer profiling data sets. Most of the data analysis is implemented in the statistical free software R, making the book accessible to readers unfamiliar with complex statistical software. Chapters examine a range of techniques including the ideal profile method, just-about-right scales in consumer research, free choice profiling, flash profiling, and repertory grid methods. They cover emerging profiling methods, such as sorting, and projective mapping or Napping®. Other techniques less frequently used for sensory profiling are also considered: the application of open-ended questions for sensory characterization, polarized sensory positioning, and the consumer-friendly check-all-that-apply questions. In addition, dynamic sensory characterization methods, useful for studying temporal aspects of in-mouth sensory perception, are described. The final chapter provides a critical comparison of the methodologies discussed, their advantages and disadvantages, and general recommendations for their application.
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel methodologies, which do not require training, have been recently developed and are gaining popularity as quick and reliable options for gathering sensory information. These methodologies enable the study of consumers' perceptions of the sensory characteristics of products. However, information on these techniques is scattered in scientific journal articles, which hinders their application and creates a need for a book to assemble the details of the latest advances. Novel Techniques in Sensory Characterization and Consumer Profiling provides a comprehensive overview of classical and novel methods for sensory characterization of food and nonfood products. The book presents the history behind descriptive analysis, describes the most common novel methodologies and detailed information for their implementation, and discusses examples of applications and case studies. It also includes an introduction to exploratory multivariate analysis, addressing the theory and application of some of the most useful multivariate statistical tools applied in the analysis of consumer profiling data sets. Most of the data analysis is implemented in the statistical free software R, making the book accessible to readers unfamiliar with complex statistical software. Chapters examine a range of techniques including the ideal profile method, just-about-right scales in consumer research, free choice profiling, flash profiling, and repertory grid methods. They cover emerging profiling methods, such as sorting, and projective mapping or Napping(r). Other techniques less frequently used for sensory profiling are also considered: the application of open-ended questions for sensory characterization, polarized sensory positioning, and the consumer-friendly check-all-that-apply questions. In addition, dynamic sensory characterization methods, useful for studying temporal aspects of in-mouth sensory perception, are described. The final chapter provides a critical comparison of the methodologies discussed, their advantages and disadvantages, and general recommendations for their application.
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products
Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research Provides examples of successful application of the methodologies presented Includes focus groups and social media discussions Encompasses consumer segmentation, with a focus on psychographics and genetics
Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.
This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies. Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance. Identifies how to plan and execute experiments in sensory and consumer science Analyzes and interprets individual variances in sensory and consumer research Differentiates best practices for examining product development, quality control and consumer acceptance
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation. Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and – unlike food – over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application. Presents methodological specificities and solutions for the sensory evaluation of non-food products Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications Triggers new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviors
Emotion Measurement, Second Edition highlights key elements of emotions that should be considered in the measurement of emotions in both academic and commercial environments. This edition begins with an updated review of basic studies of emotion, including the theory, physiology, and psychology of emotions, as these are the foundational studies which food scientists as well as product developers and marketing professionals need to be aware of. The second section highlights methods for studying emotions, and reviews the different approaches to emotion measurement: questionnaire self-report, behavioral, and physiological. This section explores the merits of intrinsic versus extrinsic measures of emotion. Some new measurement approaches have emerged since the first edition of this book. The book then presents practical applications, with chapters on emotion research in food and beverage, as well as in a range of products and clinical settings. The experience in testing product emotions has increased since the first edition when product emotion research was newer. Finally, Emotion Measurement, Second Edition provides coverage of cross-cultural research on emotions. This is critical because much of the newer commercial research is aimed at markets around the world, requiring methods that work in many cultures. And the universality of emotions has been a topic of research for decades. Taking both an academic and applied approach, Emotion Measurement, Second Edition will be an invaluable reference for those conducting basic academic research on emotions and for sensory and consumer scientists, and the product developers and marketing professionals they work alongside. Reviews both the academic and the applied strands of emotion measurement research Focuses on cross-cultural studies of emotions, which is currently lacking from most of the literature in the field Highlights methods for studying emotions in both basic and applied studies
The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Updated release includes the latest information on the Probiotic and Prebiotics in Foods: challenges, innovations and advances
