Discrimination Testing in Sensory Evaluation

Discrimination Testing in Sensory Evaluation

Provides a complete and unified approach to discrimination testing in sensory evaluation

Sensory evaluation has evolved from simple "taste testing" to a distinct scientific discipline. Today, the application of sensory evaluation has grown beyond the food industry―it is a sophisticated decision-making tool used by marketing, research and development, and assurance in industries such as personal care, household care, cosmetics, fragrances, automobile manufacturing, and many others. Sensory evaluation is now a critical component in determining and understanding consumer acceptance and behavior.

Discrimination Testing in Sensory Evaluation provides insights into the application of sensory evaluation throughout the entire product life cycle, from development to marketing. Filled with practical information and step-by-step guidance, this unique reference is designed to help users apply paired comparison tests, duo-trio tests, triangle tests, similarity tests, and various other discrimination tests in a broad range of product applications. Comprehensive chapters written by leading experts provide up-to-date coverage of traditional and cutting-edge techniques and applications in the field.

• Addresses the theoretical, methodological, and practical aspects of discrimination testing
• Covers a broad range of products and all of the senses
• Describes basic and more complex discrimination techniques
• Discusses the real-world application of discrimination testing in sensory evaluation
• Explains different models in discrimination testing, such as signal detection theory and Thurstonian modelling
• Features detailed case studies for various tests such as A- not AR, 2-AFC, and Ranking among others to enable practitioners to perform each technique

Discrimination Testing in Sensory Evaluation is an indispensable reference and guide for sensory scientists, in academia and industry, as well as professionals working in R&D, quality assurance and control, and marketing. It is also an excellent textbook for university courses and industry vocational programs in Sensory Science.

Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology's Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18).

Joanne Hort is Fonterra Riddet Chair in Consumer and Sensory Science, and Director of the Food Experience and Sensory Testing (Feast) Lab, at Massey University in New Zealand. She was previously SABMiller Chair of Sensory Science at the University of Nottingham in the UK. She was a founding member of the Institute of Food Science and Technology's Sensory Science Group and the European Sensory Science Society.

Sarah E. Kemp is a chartered sensory and consumer scientist with more than 35 years of experience in academia and industry. She has held senior positions at companies including Givaudan-Roure, Unilever Research and Cadbury Schweppes, as well as running her own consultancy business. She is a founding member and past Chair of the Institute of Food Science and Technology's Sensory Science Group and Chair of BSI Committee AW/012 Sensory Analysis.

Tracey Hollowood as former Director of Sensory and Consumer Research for Sensory Dimensions Ltd, she has over 25 years of academic and industrial experience and has been published extensively. She established the UK’s first Post Graduate Certificate in Sensory Science and managed Nottingham University's Sensory Science Centre. She was a previous Chair of the Institute of Food Science and Technology (IFST) Midland Branch and the Sensory Science Group (SSG).