Sensory Evaluation of Food | Taschenbuch

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Cover: 9781493950393 | Sensory Evaluation of Food | Principles and Practices | Taschenbuch

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Sprache: Englisch

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Beschreibung

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.

Über den Autor

Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.

Zusammenfassung

The first volume of this book, which has not been updated since 1998, still remains a classroom and research favorite.

Sensory evaluation is a required class for any Food Science undergraduate major, and this has served for nearly a decade as one of the only texts.

Comprehensive in scholarship and represents divergent philosophies in the field in a balanced manner

Includes supplementary material: [...]

Inhaltsverzeichnis

Preface
I Appendix I - Basic Statistical Concepts for Sensory Evaluation
II Appendix A II- Nonparametric and Binomial-based Statistical Methods
III Statistical Appendix III- Analysis of Variance
IV Appendix IV- Correlation, Regression and Measures of association
V Appendix V - Statistical Power and Test Sensitivity
1 Chapter 1
2 Physiological and Psychological Foundations of Sensory Function
3 Principles of Good Practice
4 Discrimination Testing
5 Similarity, Equivalence Testing and Discrimination Theory
6 Measurement of Sensory Thresholds
7 Scaling
8 Time-intensity Methods
9 Context Effects and Biases in Sensory Judgment
10 Descriptive Judgment
11 Texture Evalution
12 Color and Appearance
13 Preference Testing
14 Acceptance Testing
15 Consumer Field Tests and Questionnaire Design
16 Qualitative Consumer Research Methods
17 Quality Control and Shelf-life (Stability) Testing
18 Data relationships and multivariate applications
19 Strategic Research
Tables A-Q

Details

Erscheinungsjahr:	2016
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Seiten:	624
Reihe:	Food Science Text Series
Inhalt:	xxiii 596 S.
ISBN-13:	9781493950393
ISBN-10:	1493950398
Sprache:	Englisch
Ausstattung / Beilage:	Paperback
Einband:	Kartoniert / Broschiert
Autor:	Heymann, Hildegarde Lawless, Harry T.
Auflage:	Softcover reprint of the original 2nd ed. 2010
Hersteller:	Springer US Springer New York Food Science Text Series
Maße:	260 x 193 x 34 mm
Von/Mit:	Hildegarde Heymann (u. a.)
Erscheinungsdatum:	23.08.2016
Gewicht:	1,282 kg

preigu-id: 109582045