Sensory Evaluation of Food : Principles and Practices
Harry T. Lawless
Bok Engelsk 2010 · Electronic books.
| Annen tittel | |
|---|---|
| Utgitt | New York : Springer , cop. 2010
|
| Omfang | 1 online resource (599 p.)
|
| Utgave | 2nd ed.
|
| Opplysninger | Description based upon print version of record.. - Preface; Contents; 1 Introduction; 1.1 Introduction and Overview; 1.1.1 Definition; 1.1.2 Measurement; 1.2 Historical Landmarks and the Three Classes of Test Methods; 1.2.1 Difference Testing; 1.2.2 Descriptive Analyses; 1.2.3 Affective Testing; 1.2.4 The Central Dogma---Analytic Versus Hedonic Tests; 1.3 Applications: Why Collect Sensory Data?; 1.3.1 Differences from Marketing Research Methods; 1.3.2 Differences from Traditional Product Grading Systems; 1.4 Summary and Conclusions; References; 2 Physiological and Psychological Foundationsof Sensory Function; 2.1 Introduction. - 2.2 Classical Sensory Testing and Psychophysical Methods2.2.1 Early Psychophysics; 2.2.2 The Classical Psychophysical Methods; 2.2.3 Scaling and Magnitude Estimation; 2.2.4 Critiques of Stevens; 2.2.5 Empirical Versus Theory-Driven Functions; 2.2.6 Parallels of Psychophysics and Sensory Evaluation; 2.3 Anatomy and Physiology and Functions of Taste; 2.3.1 Anatomy and Physiology; 2.3.2 Taste Perception: Qualities; 2.3.3 Taste Perception: Adaptation and Mixture Interactions; 2.3.4 Individual Differences and Taste Genetics; 2.4 Anatomy and Physiology and Functions of Smell. - 2.4.1 Anatomy and Cellular Function2.4.2 Retronasal Smell; 2.4.3 Olfactory Sensitivity and Specific Anosmia; 2.4.4 Odor Qualities: Practical Systems; 2.4.5 Functional Properties: Adaptation, Mixture Suppression, and Release; 2.5 Chemesthesis; 2.5.1 Qualities of Chemesthetic Experience; 2.5.2 Physiological Mechanisms of Chemesthesis; 2.5.3 Chemical ''Heat''; 2.5.4 Other Irritative Sensations and Chemical Cooling; 2.5.5 Astringency; 2.5.6 Metallic Taste; 2.6 Multi-modal Sensory Interactions; 2.6.1 Taste and Odor Interactions; 2.6.2 Irritation and Flavor; 2.6.3 Color--Flavor Interactions. - 2.7 ConclusionsReferences; 3 Principles of Good Practice; 3.1 Introduction; 3.2 The Sensory Testing Environment; 3.2.1 Evaluation Area; 3.2.2 Climate Control; 3.3 Test Protocol Considerations; 3.3.1 Sample Serving Procedures; 3.3.2 Sample Size; 3.3.3 Sample Serving Temperatures; 3.3.4 Serving Containers; 3.3.5 Carriers; 3.3.6 Palate Cleansing; 3.3.7 Swallowing and Expectoration; 3.3.8 Instructions to Panelists; 3.3.9 Randomization and Blind Labeling; 3.4 Experimental Design; 3.4.1 Designing a Study; 3.4.2 Design and Treatment Structures; 3.4.2.1 Design Structures; 3.4.2.2 Treatment Structures. - 3.4.2.3 Randomization3.5 Panelist Considerations; 3.5.1 Incentives; 3.5.2 Use of Human Subjects; 3.5.3 Panelist Recruitment; 3.5.4 Panelist Selection and Screening; 3.5.4.1 Examples of Screening Tests; 3.5.5 Training of Panelists; 3.5.6 Panelist Performance Assessment; 3.6 Tabulation and Analysis; 3.6.1 Data Entry Systems; 3.7 Conclusion; References; 4 Discrimination Testing; 4.1 Discrimination Testing; 4.2 Types of Discrimination Tests; 4.2.1 Paired Comparison Tests; 4.2.1.1 Directional Paired Comparison Method (or the Two-Alternative Forced-Choice Method). - 4.2.1.2 Difference Paired Comparison (or the Simple Difference Test or the Same/Different Test). - The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. And yet, some things stay the same. Sensory testing will always involve human participants. But humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Although methods continue to evolve, appreciation of the core principles of the field is the key to effective application of sensory test methods. This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This text attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples. Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.
|
| Emner | Food - Sensory evaluation
Biomedical Engineering Diet & Clinical Nutrition Health & Biological Sciences sensorisk analyse sensorikk tester matvarer næringsmidlernæringsmiddel mat analyser |
| Sjanger | |
| Dewey | |
| ISBN | 9781441964878
|
Sensory evaluation of food : principles and practices
Harry T. Lawless, Hildegarde Heymann
Bok · Engelsk · 1998
Harry T. Lawless, Hildegarde Heymann
Bok · Engelsk · 1998
