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Descriptive Analysis in Sensory Evaluation
Sarah E. Kemp (Edited by), Joanne Hort (Edited by), Tracey Hollowood (Edited by)
9780470671399, Wiley
Hardback, published 9 March 2018
752 pages
24.6 x 17.8 x 3.6 cm, 1.383 kg
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Editor Biographies ix List of Contributors xi Preface to the Series xv Preface xix Section 1: Introduction 1 Introduction to Descriptive Analysis 3 2 General Considerations 41 3 Setting Up and Training a Descriptive Analysis Panel 81 4 Panel Quality Management: Performance, Monitoring and Proficiency 113 5 Statistical Analysis of Descriptive Data 165 Section 2: Techniques 6 Consensus Methods for Descriptive Analysis 213 7 Original Flavor and Texture Profile and Modified/Derivative Profile Descriptive Methods 237 8 Quantitative Descriptive Analysis 287 9 Spectrum™ Method 319 10 Quantitative Flavour Profiling 355 11 A 5daptive Profile Method ® 389 12 Ranking and Rank‐Rating 447 13 Free Choice Profiling 493 14 Flash Profile Method 513 15 Projective Mapping & Sorting Tasks 535 16 Polarized Sensory Positioning 561 17 Check‐All‐That‐Apply and Free Choice Description 579 Section 3: Applications 18 Application of Descriptive Sensory Analysis to Food and Drink Products 611 19 Application of Descriptive Analysis to Non‐Food Products 647 Section 4: Summary 20 Comparison of Descriptive Analysis Methods 681 Index 711
Sarah E. Kemp, May Ng, Tracey Hollowood and Joanne Hort
Sylvie Issanchou
Margaret A. Everitt
Carol Raithatha and Lauren Rogers
Anne Hasted
Edgar Chambers IV
Alejandra M. Muñoz and Patricia A. Keane
Joel L. Sidel, Rebecca N. Bleibaum and K.W. Clara Tao
Clare Dus, Lee Stapleton, Amy Trail, Annlyse Retiveau Krogmann and Gail Vance Civille
Sophie Davodeau and Christel Adam
Alejandra M. Muñoz
Graham Cleaver
Pieter H. Punter
Wender L.P. Bredie, Jing Liu, Christian Dehlholm and Hildegarde Heymann
Dominique Valentin, Sylvie Chollet, Michael Nestrud and Hervé Abdi
Gastón Ares, Lucía Antúnez, Luis de Saldamando and Ana Giménez
Dominic Buck and Sarah E. Kemp
Cindy Beeren
Anne Churchill and Ruth Greenaway
Alejandra M. Muñoz, Sarah E. Kemp, Tracey Hollowood and Joanne Hort
Subject Areas: Chemistry [PN]
