Sensory Evaluation - A Practical Handbook

Informationen zum Autor Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK. Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK. Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK. Klappentext Sensory testing in the food, cosmetic and household product industries is integral to the development and manufacture of products that consumers want to buy. A greater understanding of the benefits of sensory science has lead to rapid development and growth in the profession over recent years, and the demand for more technical staff increases as the number and size of sensory departments continue to expand.This book is a practical guide to sensory evaluation methods and techniques, explaining the suitability of different testing methods for different situations and offering step-by-step instructions on how to perform the various types of test. Covering a broad range of product applications including food, beverages, personal care and household products, the book is spiral bound to allow for easy reference in the testing environment.The objectives of the book are* to provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques* to reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easy-to-use format* to be affordable to a wide audience who would not ordinarily be able to afford to purchase standard sensory text books, including students, technicians and practitioners in developing countries* to cover the IFST PFSG accreditation scheme at foundation and intermediate levelsThe book is suitable as a training manual, reference text, teaching aid and course book. Key audiences include sensory practitioners, junior sensory staff, sensory students and sensory trainers.Also available from Wiley-BlackwellSensory and Consumer Research in Food Product Design and DevelopmentH.R. Moskowitz, J.H. Beckley and A.V.A ResurreccionISBN 9780813816326Flavor PerceptionEdited by A.J. TaylorISBN 9781405116275 Zusammenfassung - Covers the "why" and "how to" of basic sensory evaluation techniques via step-by-step instructions - Unusually, covers a broad range of applications including food, beverages and personal care and household products - Spiral bound for ease of use in the testing environment. Inhaltsverzeichnis Preface vii Author biographies ix Acknowledgements xi 1 Introduction 1 1.1 What is sensory evaluation? 1 1.2 What is the role of sensory evaluation? 2 1.3 What drives successful sensory testing? 3 2 Sensory perception 4 2.1 The human senses 4 2.2 Factors affecting sensory measurements 6 3 Planning your sensory project 11 3.1 Setting objectives 11 3.2 Product type 11 3.3 Budget 12 3.4 Timings 12 3.5 Selecting the test method 12 3.6 Setting action standards 13 3.7 Experimental design 14 3.8 Data analysis 19 4 Requirements for sensory testing 30 4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations 30 4.2 Good working and laboratory practices 37 4.3 Resources needed for sensory testing 41 4.4 Samples 49 4.5 Assessors 54 4.6 Data capture 63 5 Sensory test methods 66 5.1 Selecting the test 66 5.2 Discrimination tests 66 5.3 Descriptive analysis tests 96 5.4 Affective/consumer tests 118 5.5 Linking consumer, sensory and product data 136 6 Completing the project 138 6.1 Reporting 138 6.2 Documentation and data storage 140 6.3 Dos and don'ts 141 7 Appendices 142 Appendix...

Table des matières

1. INTRODUCTION .
 
2. PLANNING YOUR SENSORY PROJECT.
 
The human senses.
 
Sight, smell, taste, touch and hearing.
 
Factors influencing sensory measurements.
 
Psychological and physiological errors.
 
Factors influencing test design.
 
Defining your clients needs: identifying test objectives, application, budget, deadlines, setting action standards.
 
Hypothesis testing.
 
Experimental design: balancing, randomisation, blocking, Latin square, replication, size of sample/panel.
 
Statistical analysis.
 
Professional conduct, ethical issues and good laboratory practice.
 
Hygiene.
 
Safety.
 
Ethical handling of panellists (informed consent, ethical committee approval, employment law, panellist records, Data Protection Act).
 
Health consideration for panellists: Allergens, medications.
 
IP consideration.
 
.
 
3. REQUIREMENTS FOR SENSORY TESTING.
 
Testing Facilities.
 
Equipment, lighting, colour, temperature, humidity.
 
Purpose built facilities: sensory testing laboratory, consumer test facilities, specific applications.
 
Temporary facilities: portable booths, CLT.
 
Testing in the home.
 
Samples.
 
Preparation and presentation: palate cleansers, serving vessels, carriers, coding, order of presentation.
 
Reference and control samples.
 
Sample assessment procedures.
 
Disclosing ingredients.
 
Panellists.
 
Screening and Selection.
 
Training.
 
Motivation.
 
Monitoring performance.
 
Working with panels: setting up new panels, integrating new individuals into existing panels.
 
Good working practices for panellists: Smoking, personal hygiene, perfume..
 
Data Capture.
 
Pen and paper.
 
Computerised systems.
 
Video cameras.
 
Portable systems.
 
4. SENSORY TEST METHODS.
 
Each test is described using the same format including - objective and rationale, experimental design, procedure, example of worksheet, data analysis, conclusion, a worked example and 'dos and don'ts'.
 
.
 
Discrimination tests.
 
Introduction.
 
Overall difference Tests: Triangle, Duo-Trio, Difference from control, Similarity.
 
Attribute specific: Paired comparison (2 AFC), 3AFC, Ranking.
 
Other tests: same/difference (with surety rating = R-index), Threshold tests.
 
Descriptive tests.
 
Introduction.
 
General procedure: qualitative attribute generation, quantitative analysis (inc scale options) etc.
 
Specific methodology: QDA, Spectrum, QFP, Free Choice Profiling, Consensus.
 
Time Intensity.
 
Affective/Consumer tests.
 
Introduction.
 
Qualitative methods: focus groups.
 
Quantitative methods: preference, hedonic rating.
 
Questionnaire design.
 
Combining results from different tests.
 
Linking sensory and consumer data.
 
5. COMPLETING THE PROJECT.
 
Reporting.
 
Report format: title, abstract or summary, aims/objectives, action standard, introduction/background, method, results and discussion, insight, conclusions, recommended action, references..
 
Data storage.
 
Documentation.
 
.
 
GLOSSARY .
 
BIBLIOGRAPHY .
 
Appendix 1.
 
Considerations for sensory evaluation of specific product types.
 
Appendices 2-12.
 
Statistical tables.
 
INDEX

Commentaire

"Guides industry or academic practitioners through the stages of testing a consumer s sensory experience of a commercial product." ( Book News , December 2009)

Détails du produit

• Auteurs: Tracey Hollowood, Tracey (Sensory Dimensions) Hollowood, Hollowood Tracey, Joanne Hort, Joanne (Nottingham University) Hort, Hort Joanne, S Kemp, Sarah Kemp, Sarah E Kemp, Sarah E. Kemp, Sarah E. (Cadbury Schweppes Ltd) Kemp, Sarah E. (Cadbury Schweppes Ltd) Hollowood Kemp, Sarah E. Hollowood Kemp, Sarah Hollowood Kemp
• Edition: Wiley, John and Sons Ltd
• Langues: Anglais
• Format d'édition: Livre de poche
• Sortie: 27.04.2009
• EAN: 9781405162104
• ISBN: 978-1-4051-6210-4
• Pages: 208
• Catégories: Sciences naturelles, médecine, informatique, technique > Chimie; Chemie, chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Spezialthemen Chemie, Lebensmittelsensorik, Sensory Science, Chemistry Special Topics