From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.
This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods,
Abstract: A 2-volum reference set is designed to provide sufficient and appropriate information to aid food technologists, research scientists, and other food and nutrition professionals in industrial, academic, and government setting in conducting viable sensory evaluations. Volume I covers: background information on the characteristics of sensory attributes and how they are perceived; design criteria for sensory test rooms; factors influencing sensory evaluation conclusions compilation and description of sensory test methods. Volum II covers: qualitative and quantitative aspects of descriptive analysis techniques; consumer acceptability test; the selection/training of sensory panel members; the use of basic probability and statistical methods and of advanced statistical techniques; guidelines for selecting techniques and for reporting results; and a collection of 12 statistical.
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questions (eg: "How much will it cost?" and "How quickly can it be achieved?") that are faced when developing and testing new products before a launch. Chapters cover: the pillars of good consumer and sensory studies; sensory profile of a product: mapping internal sensory properties; the foundations of consumer evaluation; study plans and strategy—sustainable short, mid and long-term vision; real-life anticipation with market factors: concept, price, brand, market channel; and internal studies versus sub-contracting. Uses examples from multiple sectors to show how to build a sustainable product evaluation strategy Analyses the critical milestones to follow and the pitfalls to avoid Supports the decision-making process while developing fast yet robust test strategies that will increase the likelihood of a product's success Consumer and Sensory Evaluation Techniques is the perfect resource for students, faculty and professionals working in product development, including formulators and marketers.
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
Sensory Evaluation of Sound provides a detailed review of the latest sensory evaluation techniques, specifically applied to the evaluation of sound and audio. This three-part book commences with an introduction to the fundamental role of sound and hearing, which is followed by an overview of sensory evaluation methods and associated univariate and multivariate statistical analysis techniques. The final part of the book provides several chapters with concrete real-world applications of sensory evaluation ranging from telecommunications, hearing aids design and binaural sound, via the latest research in concert hall acoustics through to audio-visual interaction. Aimed at the engineer, researcher, university student or manager the book gives insight into the advanced methods for the sensory evaluation with many application examples. Introduces the fundamental of hearing and the value of sound Provides a firm theoretical basis for advanced techniques in sensory evaluation of sound that are then illustrated with concrete examples from university research through to industrial product development Includes chapters on sensory evaluation practices and methods as well as univariate and multivariate statistical analysis Six application chapters covering a wide range of concrete sensory evaluation study examples including insight into audio-visual assessment Includes data analysis with several associated downloadable datasets Provides extensive references to the existing research literature, text books and standards
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. Emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing, and communicating product sensory information in a way that is actionable to developers and marketers Presents demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results
Over the last decade or so, the field of science and technology studies (STS) has become an intellectually dynamic interdisciplinary arena. Concepts, methods, and theoretical perspectives are being drawn both from long-established and relatively young disciplines. From its origins in philosophical and political debates about the creation and use of scientific knowledge, STS has become a wide and deep space for the consideration of the place of science and technology in the world, past and present. The Routledge Handbook of Science, Technology and Society seeks to capture the dynamism and breadth of the field by presenting work that pushes the reader to think about science and technology and their intersections with social life in new ways. The interdisciplinary contributions by international experts in this handbook are organized around six topic areas: embodiment consuming technoscience digitization environments science as work rules and standards This volume highlights a range of theoretical and empirical approaches to some of the persistent – and new – questions in the field. It will be useful for students and scholars throughout the social sciences and humanities, including in science and technology studies, history, geography, critical race studies, sociology, communications, women’s and gender studies, anthropology, and political science.
