Sensory Evaluation : A Practical Handbook

Content: Chapter 1 Introduction (pages 1–3): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 2 Sensory Perception (pages 4–10): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 3 Planning your Sensory Project (pages 11–29): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 4 Requirements for Sensory Testing (pages 30–65): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 5 Sensory Test Methods (pages 66–137): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 6 Completing the Project (pages 138–141): Dr Sarah E. Kemp, Dr Tracey Hollowood and Dr Joanne HortChapter 7 Appendices (pages 142–177): Chapter 8 Glossary (pages 178–184): Chapter 9 References (pages 185–188): Contents......Page 8 Preface......Page 10 Author biographies......Page 12 Acknowledgements......Page 14 1.1 What is sensory evaluation?......Page 16 1.2 What is the role of sensory evaluation?......Page 17 1.3 What drives successful sensory testing?......Page 18 2.1 The human senses......Page 19 2.2 Factors affecting sensory measurements......Page 21 3.2 Product type......Page 26 3.5 Selecting the test method......Page 27 3.6 Setting action standards......Page 28 3.7 Experimental design......Page 29 3.8 Data analysis......Page 34 4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations......Page 45 4.2 Good working and laboratory practices......Page 52 4.3 Resources needed for sensory testing......Page 56 4.4 Samples......Page 64 4.5 Assessors......Page 69 4.6 Data capture......Page 78 5.2 Discrimination tests......Page 81 5.3 Descriptive analysis tests......Page 111 5.4 Affective/consumer tests......Page 133 5.5 Linking consumer, sensory and product data......Page 151 6.1 Reporting......Page 153 6.2 Documentation and data storage......Page 155 6.3 Dos and don'ts......Page 156 Appendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples......Page 157 Appendix 2: IFST PFSG professional code of conduct for sensory professionals......Page 158 Appendix 3: Critical values table for triangle test......Page 162 Appendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed)......Page 164 Appendix 5: ANOVA explained......Page 166 Appendix 6: Critical values table for chi-squared......Page 171 Appendix 7: Critical values table for paired comparison and paired difference test (two tailed)......Page 172 Appendix 8: Critical values table for Friedman test......Page 174 Appendix 9: Types of scales......Page 175 Appendix 10: Case study: modified quantitative descriptive analysis of chocolate texture......Page 178 Appendix 11: R index explained......Page 189 A......Page 193 C......Page 194 F......Page 195 M......Page 196 R......Page 197 T......Page 198 W......Page 199 9 References......Page 200 A......Page 204 D......Page 205 E......Page 206 I......Page 207 P......Page 208 R......Page 209 S......Page 210 Y......Page 211 "Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand. This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment."--Publisher 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.