Sensory Evaluation Practices: Food and Science Technology Series (Food Science and Technology) - Hardcover

Stone, Herbert; Sidel, Joel L.

9780126724820: Sensory Evaluation Practices: Food and Science Technology Series (Food Science and Technology)

Hardcover

ISBN 10: 0126724822 ISBN 13: 9780126724820

Publisher: Academic Press, 1992

A book for consumer products and food industry personnel involved in the production and marketing of foods, beverages, cosmetics, paper products, and fragrances as well as graduate students in food science and technology. This second edition of "Sensory Evaluation Practices" provides the background and understanding necessary to make informed decisions about managing a sensory evaluation programme, designing tests, and interpreting and reporting results. The authors have been in the sensory management consulting business for more than 20 years and bring their expertise to the enthusiastic and comprehensive revision of this book. Sensory evaluation of a product is the measurement of what is perceived about that product - not only in terms of its efficacy, but also by the more subtle influences of sight, smell, taste, touch, and where applicable, sound. A key benefit from this science is cost reduction in product development and product reformulation due to the ability to evaluate a product's consumer acceptance in the market-place. The book reveals changes in the field, particularly in the business view of sensory evaluation as a product information source; clarifies the relationships between product specialists/experts and sensory panels, between sensory and market research, and between study of perception and sensory evaluation of products; includes discussion of test requests and their "hidden agenda", product selection, and the relative merits of testing products from different (laboratory, pilot plant, production) sources; introduces two new methods of quantitative descriptive analysis and an investigation of the merits of product specific versus global panels; discusses affective testing and the advantages of various methods including testing with children, the interaction between sensory and market research, the use of employees versus non-employees, and the effect of the number of judgements on product decisions.

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By Herbert Stone and Joel L. Sidel

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