Download Beverage Sensory Modification full books in PDF, epub, and Kindle. Read online Beverage Sensory Modification ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
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.
Book Synopsis Beverage Sensory Modification by : Manuel Malfeito Ferreira
Download or read book Beverage Sensory Modification written by Manuel Malfeito Ferreira and published by MDPI. This book was released on 2019-08-23 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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.
Book Synopsis Beverage Sensory Modification by : Manuel Malfeito Ferreira
Download or read book Beverage Sensory Modification written by Manuel Malfeito Ferreira and published by . This book was released on 2019 with total page 1 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Book Synopsis A Handbook for Sensory and Consumer-Driven New Product Development by : Maurice O'Sullivan
Download or read book A Handbook for Sensory and Consumer-Driven New Product Development written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2016-09-16 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Book Synopsis Alcoholic Beverages by : John Piggott
Download or read book Alcoholic Beverages written by John Piggott and published by Elsevier. This book was released on 2011-11-24 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Book Synopsis Sensory Analysis for Food and Beverage Quality Control by : David Kilcast
Download or read book Sensory Analysis for Food and Beverage Quality Control written by David Kilcast and published by Elsevier. This book was released on 2010-05-24 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Book Synopsis Food Oral Processing by : Jianshe Chen
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Book Synopsis Creating Sensory Appeal by : Datamonitor (Firm)
Download or read book Creating Sensory Appeal written by Datamonitor (Firm) and published by . This book was released on 2007 with total page 87 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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.
Book Synopsis Sensory Evaluation by : Sarah E. Kemp
Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated with a reduced risk of certain chronic diseases, such as obesity, diabetes, cancers and cardiovascular disease. The consumption of grapefruit (Citrus paradisi Macfadyen) however remains low in South Africa as some individuals like grapefruit and others do not and the reason/s for this variation is not clear. Taste, aroma and colour are important fruit product quality factors that influence consumer preferences. Perception of grapefruit flavour does not depend on only one individual sense, but is the result of multisensory integration of unimodal signals. Where there is a mixture of appearance, taste and aroma signals, cross-modal sensory interaction occurs which may potentially change the intensity and character of flavour perception. Sensory perception is interpreted differently across individuals. The main objective of the study was to determine the effect of varying the bitterness, sweetness, colour and aroma intensities of a grapefruit-like model beverage on the perception of sensory properties and consumer liking of the beverages with the aim of giving guidance to breeders on selection and improvement of grapefruit traits to optimize hedonic value. The second objective of this study was to determine the effects of sensitivity to bitter taste [as determined through 6-propylthiouracil (PROP) taster classification] and genetic variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic rating of the flavour of grapefruit-like beverages differing in bitter/sweet taste intensity. A factorial design was used to formulate 36 grapefruit-like beverages with deflavoured clarified apple juice as base and modification of bitter taste (3 levels), sweet taste (3 levels), aroma intensity (2 levels) and colour (red or yellow). Descriptive analysis was used to describe the sensory profiles of the 36 beverages. Hedonic rating of colour, aroma and flavour of the 12 most diverse beverages from the design was measured with a consumer panel. Sensitivity to bitter taste of 96 young African females (18-24 years) was measure and the respondents classified into PROP taster groups. DNA was extracted from the saliva of the participants for genotyping of TAS2R38 and TAS2R19 bitter receptor genes. The subjects also rated the flavour of grapefruit-like beverages differing in bitter taste intensity for hedonic value. The results showed that varying the bitterness, sweetness, colour and aroma intensity of the grapefruit-like model beverage have an effect on the sensory properties and consumer liking of the beverages. The concentration of naringin in the grapefruit-like beverage increased the bitter taste, aftertaste and grapefruit flavour intensity of the drink. Consumers preferred grapefruit-like beverages with a red colour and low bitterness. Sensitivity to the bitterness of grapefruit beverages and whether there is an association between genetics of bitter taste perception and liking of grapefruit were further explored. The results then showed that respondentsaÌ22́Ơ4́Ø sensitivity to bitter taste, as well as genetic variation in TAS2R38 and TAS2R19 (single SNP genotypes) are partly responsible for the lower liking of grapefruit model beverages with higher naringin (more bitterness) concentration. In this study, sensitivity of respondents to bitter taste (PROP status) has been linked to preference for red coloured grapefruit beverages, grapefruit beverages with low bitterness/high sweetness and grapefruit-like beverages with low intensity of grapefruit aroma. This is the first study to report on consumersaÌ22́Ơ4́Ø perception and acceptance of grapefruit-like model beverages that vary in taste, colour and aroma sensory properties. People differ genetically in bitter taste sensitivity and this research demonstrated the role of some genetic variables (notably rs10772420 of the TAS2R19 SNP genotype and both rs713598 and rs1726866 of the TAS2R38 SNP genotypes). It is the first study showing the effect of TAS2R38 SNP genotypes on grapefruit liking. It is also the first study to determine the effect of PROP taster status, perception of grapefruit beverage characteristics (e.g. bitterness level, colour type and aroma level) and variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic ratings for colour, aroma and flavour of grapefruit-like beverages in a group of South African females. So far populations from Africa have been under represented in similar studies. Most studies where a link between rs10772420 and lower bitterness perception and greater liking for unsweetened grapefruit juice was established, included only Caucasians. Studying the role of genetic differences in sensitivity to PROP bitterness (e.g. in taster status) in modulating multisensory grapefruit flavour perception is needed to determine why the liking for grapefruit varies between individuals. The findings of this study can help researchers and breeders to change properties and traits in grapefruit varieties, can assist product formulators and quality assurance staff to optimize the flavour of grapefruit products for consumer acceptance and to make the generic product more acceptable to a larger portion of the South African population. However, the sample of respondents used in this research represents only a small portion of the South African population and therefore cannot be extrapolated to represent the population. The insights gained from this subgroup may be used to enhance the acceptance of grapefruit products for the larger population.
Book Synopsis Perceptions and Acceptance of Grapefruit-like Model Beverages that Vary in Taste Colour and Aroma Sensory Properties by : Andries Gustav Stefanus Gous
Download or read book Perceptions and Acceptance of Grapefruit-like Model Beverages that Vary in Taste Colour and Aroma Sensory Properties written by Andries Gustav Stefanus Gous and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated with a reduced risk of certain chronic diseases, such as obesity, diabetes, cancers and cardiovascular disease. The consumption of grapefruit (Citrus paradisi Macfadyen) however remains low in South Africa as some individuals like grapefruit and others do not and the reason/s for this variation is not clear. Taste, aroma and colour are important fruit product quality factors that influence consumer preferences. Perception of grapefruit flavour does not depend on only one individual sense, but is the result of multisensory integration of unimodal signals. Where there is a mixture of appearance, taste and aroma signals, cross-modal sensory interaction occurs which may potentially change the intensity and character of flavour perception. Sensory perception is interpreted differently across individuals. The main objective of the study was to determine the effect of varying the bitterness, sweetness, colour and aroma intensities of a grapefruit-like model beverage on the perception of sensory properties and consumer liking of the beverages with the aim of giving guidance to breeders on selection and improvement of grapefruit traits to optimize hedonic value. The second objective of this study was to determine the effects of sensitivity to bitter taste [as determined through 6-propylthiouracil (PROP) taster classification] and genetic variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic rating of the flavour of grapefruit-like beverages differing in bitter/sweet taste intensity. A factorial design was used to formulate 36 grapefruit-like beverages with deflavoured clarified apple juice as base and modification of bitter taste (3 levels), sweet taste (3 levels), aroma intensity (2 levels) and colour (red or yellow). Descriptive analysis was used to describe the sensory profiles of the 36 beverages. Hedonic rating of colour, aroma and flavour of the 12 most diverse beverages from the design was measured with a consumer panel. Sensitivity to bitter taste of 96 young African females (18-24 years) was measure and the respondents classified into PROP taster groups. DNA was extracted from the saliva of the participants for genotyping of TAS2R38 and TAS2R19 bitter receptor genes. The subjects also rated the flavour of grapefruit-like beverages differing in bitter taste intensity for hedonic value. The results showed that varying the bitterness, sweetness, colour and aroma intensity of the grapefruit-like model beverage have an effect on the sensory properties and consumer liking of the beverages. The concentration of naringin in the grapefruit-like beverage increased the bitter taste, aftertaste and grapefruit flavour intensity of the drink. Consumers preferred grapefruit-like beverages with a red colour and low bitterness. Sensitivity to the bitterness of grapefruit beverages and whether there is an association between genetics of bitter taste perception and liking of grapefruit were further explored. The results then showed that respondentsaÌ22́Ơ4́Ø sensitivity to bitter taste, as well as genetic variation in TAS2R38 and TAS2R19 (single SNP genotypes) are partly responsible for the lower liking of grapefruit model beverages with higher naringin (more bitterness) concentration. In this study, sensitivity of respondents to bitter taste (PROP status) has been linked to preference for red coloured grapefruit beverages, grapefruit beverages with low bitterness/high sweetness and grapefruit-like beverages with low intensity of grapefruit aroma. This is the first study to report on consumersaÌ22́Ơ4́Ø perception and acceptance of grapefruit-like model beverages that vary in taste, colour and aroma sensory properties. People differ genetically in bitter taste sensitivity and this research demonstrated the role of some genetic variables (notably rs10772420 of the TAS2R19 SNP genotype and both rs713598 and rs1726866 of the TAS2R38 SNP genotypes). It is the first study showing the effect of TAS2R38 SNP genotypes on grapefruit liking. It is also the first study to determine the effect of PROP taster status, perception of grapefruit beverage characteristics (e.g. bitterness level, colour type and aroma level) and variation in TAS2R38 and TAS2R19 SNP genotypes on hedonic ratings for colour, aroma and flavour of grapefruit-like beverages in a group of South African females. So far populations from Africa have been under represented in similar studies. Most studies where a link between rs10772420 and lower bitterness perception and greater liking for unsweetened grapefruit juice was established, included only Caucasians. Studying the role of genetic differences in sensitivity to PROP bitterness (e.g. in taster status) in modulating multisensory grapefruit flavour perception is needed to determine why the liking for grapefruit varies between individuals. The findings of this study can help researchers and breeders to change properties and traits in grapefruit varieties, can assist product formulators and quality assurance staff to optimize the flavour of grapefruit products for consumer acceptance and to make the generic product more acceptable to a larger portion of the South African population. However, the sample of respondents used in this research represents only a small portion of the South African population and therefore cannot be extrapolated to represent the population. The insights gained from this subgroup may be used to enhance the acceptance of grapefruit products for the larger population.
Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
Book Synopsis Sensory Evaluation Practices by : Herbert Stone
Download or read book Sensory Evaluation Practices written by Herbert Stone and published by Elsevier. This book was released on 2012-12-02 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Comprised of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.
