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Nonfood Sensory Practices
Illustrates how to adapt sensory methods for use in nonfood research
Anne-Marie Pense-Lheritier (Edited by), Irene Bacle (Edited by), Julien Delarue (Edited by)
9780128219393, Elsevier Science
Paperback, published 6 September 2021
390 pages
22.9 x 15.2 x 2.5 cm, 0.61 kg
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation. Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and – unlike food – over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
Preface 1. Introduction: Nonfood Sensory Evaluation Practices 2. Overview of Sensory Methods for the Evaluation of Nonfood Products 3. Nonfood Sensory Studies - Methods and Practices 4. Measurements of Emotions - Nonfood Applications 5. Sensory Design - A Methodological Approach to Human Engineering 6. Sensory Evaluation of Materials Texture 7. Sensory Evaluation to Identify Off-Flavor derived from Packaging Material 8. The Packaging Experience Shift - Moving from Product-Centric to Life-Centric Design 9. Sensory Methods for Cosmetics Evaluation 10. Sensory Evaluation of Cosmetic Functional Ingredients 11. Fragrances and Sensory Evaluation Techniques 12. Sensory Evaluation of Cars 13. A Genetic Approach for the Interactive Design of Sounds: Application to Electric Vehicles 14. Sensory Evaluation and Sport Materials 15. Sensory and Consumer Sciences Applicated on Ornamental Plants 16. Sensory Evaluation of Pet Food Products 17. Evaluating the Sensory Properties of Medicinal Products 18. How Can Multidimensional Assessments be Standardized? Focus on Medicine Acceptability from Neonates to Centenarians 19. Interview of Thierry Lageat, A pioneer in the Sensory Evaluation of Nonfood Products
Subject Areas: Food & beverage technology [TDCT]
