Sarah Kemp, Tracey Hollowood, Joanne Hort

Sensory Evaluation

A Practical Handbook

• Broschiertes Buch

Produktbeschreibung

Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand.
This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment.
The objectives of the book are
to provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques
to reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easy-to-use format
to be affordable to a wide audience who would not ordinarily be able to afford to purchase standard sensory text books, including students, technicians and practitioners in developing countries
to cover the IFST PFSG accreditation scheme at foundation and intermediate levels
The book is suitable as a training manual, reference text, teaching aid and course book. Key audiences include sensory practitioners, junior sensory staff, sensory students and sensory trainers.
Also available from Wiley-Blackwell
Sensory and Consumer Research in Food Product Design and Development
H.R. Moskowitz, J.H. Beckley and A.V.A Resurreccion
ISBN 9780813816326
Flavor Perception
Edited by A.J. Taylor
ISBN 9781405116275

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 208
• Erscheinungstermin: 27. April 2009
• Abmessung: 215mm x 154mm x 13mm
• Gewicht: 286g
• ISBN-13: 9781405162104
• ISBN-10: 1405162104
• Artikelnr.: 26759174

Autorenporträt

Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK. Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK. Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK.

Inhaltsangabe

1. INTRODUCTION . 2. PLANNING YOUR SENSORY PROJECT. The human senses. Sight
smell
taste
touch and hearing. Factors influencing sensory measurements. Psychological and physiological errors. Factors influencing test design. Defining your clients needs: identifying test objectives
application
budget
deadlines
setting action standards. Hypothesis testing. Experimental design: balancing
randomisation
blocking
Latin square
replication
size of sample/panel. Statistical analysis. Professional conduct
ethical issues and good laboratory practice. Hygiene. Safety. Ethical handling of panellists (informed consent
ethical committee approval
employment law
panellist records
Data Protection Act). Health consideration for panellists: Allergens
medications. IP consideration. . 3. REQUIREMENTS FOR SENSORY TESTING. Testing Facilities. Equipment
lighting
colour
temperature
humidity. Purpose built facilities: sensory testing laboratory
consumer test facilities
specific applications. Temporary facilities: portable booths
CLT. Testing in the home. Samples. Preparation and presentation: palate cleansers
serving vessels
carriers
coding
order of presentation. Reference and control samples. Sample assessment procedures. Disclosing ingredients. Panellists. Screening and Selection. Training. Motivation. Monitoring performance. Working with panels: setting up new panels
integrating new individuals into existing panels. Good working practices for panellists: Smoking
personal hygiene
perfume.. Data Capture. Pen and paper. Computerised systems. Video cameras. Portable systems. 4. SENSORY TEST METHODS. Each test is described using the same format including - objective and rationale
experimental design
procedure
example of worksheet
data analysis
conclusion
a worked example and 'dos and don'ts'. . Discrimination tests. Introduction. Overall difference Tests: Triangle
Duo-Trio
Difference from control
Similarity. Attribute specific: Paired comparison (2 AFC)
3AFC
Ranking. Other tests: same/difference (with surety rating = R-index)
Threshold tests. Descriptive tests. Introduction. General procedure: qualitative attribute generation
quantitative analysis (inc scale options) etc. Specific methodology: QDA
Spectrum
QFP
Free Choice Profiling
Consensus. Time Intensity. Affective/Consumer tests. Introduction\. Qualitative methods: focus groups. Quantitative methods: preference
hedonic rating. Questionnaire design. Combining results from different tests. Linking sensory and consumer data. 5. COMPLETING THE PROJECT. Reporting. Report format: title
abstract or summary
aims/objectives
action standard
introduction/background
method
results and discussion
insight
conclusions
recommended action
references.. Data storage. Documentation. . GLOSSARY . BIBLIOGRAPHY . Appendix 1. Considerations for sensory evaluation of specific product types. Appendices 2-12. Statistical tables. INDEX