Description |
354 pages : illustrations ; 27 cm |
Contents |
Ch. 1. Introduction to Sensory Techniques -- Ch. 2. Sensory Attributes and the Way We Perceive Them -- Ch. 3. Controls for Test Room, Product, and Panel -- Ch. 4. Factors Influencing Sensory Verdicts -- Ch. 5. Measuring Responses -- Ch. 6. Overall Difference Tests: Does a Sensory Difference Exist Between Samples? -- Ch. 7. Attribute Difference Tests: How Does Attribute X Differ Between Samples? -- Ch. 8. Determining Thresholds -- Ch. 9. Selection and Training of Panel Members -- Ch. 10. Descriptive Analysis Techniques -- Ch. 11. The Spectrum Descriptive Analysis Method -- Ch. 12. Affective Tests: Consumer Tests and In-House Panel Acceptance Tests -- Ch. 13. Basic Statistical Methods -- Ch. 14. Advanced Statistical Methods -- Ch. 15. Guidelines for Choice of Technique -- Ch. 16. Guidelines for Reporting Results -- Statistical Tables -- Index |
Summary |
The book has two objectives, #1 as a "how to" text for professionals, it aims for a clear and concise presentation of practical solutions, accepted methods, and standard practices, #2 as a textbook for courses at the academic level, it aims to provide just enough theoretical background to enable the student to understand which sensory methods are best suited to particular research problems and situation, and how tests can best be implemented |
Analysis |
Humans Sensory perception |
Bibliography |
Includes bibliographical references and index |
Subject |
Sensory evaluation.
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Food -- Sensory evaluation -- Technique.
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Food -- Sensory evaluation.
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Sensory evaluation.
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Food Preferences.
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Research Design.
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Sensation.
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Author |
Carr, B. Thomas.
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Civille, Gail Vance.
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LC no. |
90027473 |
ISBN |
0849342805 |
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