راهنمای تحلیل حسی در توسعه محصولات غذایی و کنترل کیفیت

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

the Food Industry Needs To Systematize The Subjective Discipline Of Sensory Analysis For Effective New Product Development, Market Research, And Quality Assurance. This Book, Authored By A Panel Of Industrial Experts From One Of The World's Leading Centers Of Expertise On The Subject, Follows A Logical Sequence Of Questions That Might Be Asked Before Undertaking Sensory Analysis. With A Spiral, Lay-flat Binding, Full Descriptions Of Concepts, Tests, And Case Studies, This Book Will Be Of Value To Those In The Food And Drink Industry Concerned With Monitoring And Controlling Product Quality, Product Development, Market Research And Marketing.

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mostly British Scientists Contribute To The Effort Of Establishing Standards And Procedures For Using Senses To Grade The Quality Of Food. The Question-and-answer Format Is Arranged To Reflect The Sequence Of Questions That Might Be Asked Before Embarking On Sensory Analysis. The Second Edition Takes Into Account Major Developments Since 1992 In Standardization And Objectivity And British And International Protocols For Designing Sensory Facilities, Recruiting Panels, And Running Sensory Tests. The Ring Wire Binding Lies Flat. Annotation C. Book News, Inc., Portland, Or (booknews.com)

The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, & quality assurance. This book shows "how-to" & is authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject. The target for the 2nd edition will remain those in industry concerned with monitoring & controlling product quality, product development, market research & marketing. The book is primarily aimed at the food & drink industry