Author: ASTM Committee E-18 on Sensory Evaluation of Materials and Products
Publisher: ASTM International
ISBN: 9780803103962
Category : Consumer behavior
Languages : en
Pages : 64

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Book Description

Author: ASTM Committee E-18 on Sensory Evaluation of Materials and Products
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 88

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Book Description

Author: Morten C. Meilgaard
Publisher: CRC Press
ISBN: 9780849338397
Category : Technology & Engineering
Languages : en
Pages : 478

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Book Description
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.

Author: Mona B. Wolf
Publisher:
ISBN: 9780803171213
Category : Senses and sensation
Languages : en
Pages :

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Book Description
"Sensory evaluation, or "sensory analysis" as it often is called, is the study of human (and sometimes other animal) responses to products or services. It usually is used to answer one of three broad categories of questions related to products: "What is the product in terms of its perceived characteristics;" "Is the product different from another product;" and "How acceptable is the product (or is it preferred to some other product)." Those three broad questions are critical to the development, maintenance, and performance of most products"

Author: Howard R. Moskowitz
Publisher: John Wiley & Sons
ISBN: 0813813662
Category : Technology & Engineering
Languages : en
Pages : 441

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Book Description
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Author: American Society for Testing and Materials
Publisher:
ISBN: 9780685616635
Category : Food
Languages : en
Pages :

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Book Description

Author: Gail Vance Civille
Publisher: CRC Press
ISBN: 1482216914
Category : Science
Languages : en
Pages : 620

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Book Description
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,

Author: Morten C. Meilgaard
Publisher: CRC Press
ISBN: 1420005561
Category : Technology & Engineering
Languages : en
Pages : 464

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Book Description
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.

Author: Jean Eggert
Publisher: ASTM International
ISBN:
Category : Architecture
Languages : en
Pages : 72

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Book Description

Author: Hildegarde Heymann
Publisher: Springer Science & Business Media
ISBN: 1441974520
Category : Technology & Engineering
Languages : en
Pages : 842

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Book Description
The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.