{"product_id":"sensory-evaluation-isbn-9781405162104","title":"Sensory Evaluation","description":"This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.  Preface vii  \u003cp\u003eAuthor biographies ix\u003c\/p\u003e \u003cp\u003eAcknowledgements xi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 What is sensory evaluation? 1\u003c\/p\u003e \u003cp\u003e1.2 What is the role of sensory evaluation? 2\u003c\/p\u003e \u003cp\u003e1.3 What drives successful sensory testing? 3\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sensory perception 4\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 The human senses 4\u003c\/p\u003e \u003cp\u003e2.2 Factors affecting sensory measurements 6\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Planning your sensory project 11\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Setting objectives 11\u003c\/p\u003e \u003cp\u003e3.2 Product type 11\u003c\/p\u003e \u003cp\u003e3.3 Budget 12\u003c\/p\u003e \u003cp\u003e3.4 Timings 12\u003c\/p\u003e \u003cp\u003e3.5 Selecting the test method 12\u003c\/p\u003e \u003cp\u003e3.6 Setting action standards 13\u003c\/p\u003e \u003cp\u003e3.7 Experimental design 14\u003c\/p\u003e \u003cp\u003e3.8 Data analysis 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Requirements for sensory testing 30\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations 30\u003c\/p\u003e \u003cp\u003e4.2 Good working and laboratory practices 37\u003c\/p\u003e \u003cp\u003e4.3 Resources needed for sensory testing 41\u003c\/p\u003e \u003cp\u003e4.4 Samples 49\u003c\/p\u003e \u003cp\u003e4.5 Assessors 54\u003c\/p\u003e \u003cp\u003e4.6 Data capture 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Sensory test methods 66\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Selecting the test 66\u003c\/p\u003e \u003cp\u003e5.2 Discrimination tests 66\u003c\/p\u003e \u003cp\u003e5.3 Descriptive analysis tests 96\u003c\/p\u003e \u003cp\u003e5.4 Affective\/consumer tests 118\u003c\/p\u003e \u003cp\u003e5.5 Linking consumer, sensory and product data 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Completing the project 138\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Reporting 138\u003c\/p\u003e \u003cp\u003e6.2 Documentation and data storage 140\u003c\/p\u003e \u003cp\u003e6.3 Dos and don’ts 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Appendices 142\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAppendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples 142\u003c\/p\u003e \u003cp\u003eAppendix 2: IFST PFSG professional code of conduct for sensory professionals 143\u003c\/p\u003e \u003cp\u003eAppendix 3: Critical values table for triangle test 147\u003c\/p\u003e \u003cp\u003eAppendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed) 149\u003c\/p\u003e \u003cp\u003eAppendix 5: ANOVA explained 151\u003c\/p\u003e \u003cp\u003eAppendix 6: Critical values table for chi-squared 156\u003c\/p\u003e \u003cp\u003eAppendix 7: Critical values table for paired comparison and paired difference test (two tailed) 157\u003c\/p\u003e \u003cp\u003eAppendix 8: Critical values table for Friedman test 159\u003c\/p\u003e \u003cp\u003eAppendix 9: Types of scales 160\u003c\/p\u003e \u003cp\u003eAppendix 10: Case study: modified quantitative descriptive analysis of chocolate texture 163\u003c\/p\u003e \u003cp\u003eAppendix 11: \u003ci\u003eR\u003c\/i\u003e index explained 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Glossary 178\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 References 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIndex 189\u003c\/p\u003e \"Guides industry or academic practitioners through the stages of testing a consumer's sensory experience of a commercial product.\" (\u003ci\u003eBook News\u003c\/i\u003e, December 2009)  \u003cb\u003eDr Sarah E. Kemp\u003c\/b\u003e was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK.\u003cbr\u003e   \u003cp\u003e\u003cb\u003eDr Tracey Hollowood\u003c\/b\u003e is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Joanne Hort\u003c\/b\u003e is Associate Professor in Sensory Science, Nottingham University, UK.\u003c\/p\u003e  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.  \u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eThe objectives of the book are\u003c\/p\u003e \u003cul\u003e \u003cli\u003eto provide a practical guide and laboratory manual on how to carry out sensory evaluation techniques\u003c\/li\u003e \u003cli\u003eto reach sensory practitioners, as well as sensory scientists, by using a simple, easy-to-read, easy-to-use format\u003c\/li\u003e \u003cli\u003eto 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\u003c\/li\u003e \u003cli\u003eto cover the IFST PFSG accreditation scheme at foundation and intermediate levels\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThe 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.\u003cbr\u003e \u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cb\u003eAlso available from Wiley-Blackwell\u003cbr\u003e \u003c\/b\u003eSensory and Consumer Research in Food Product Design and Development\u003cbr\u003e H.R. Moskowitz, J.H. Beckley and A.V.A Resurreccion\u003cbr\u003e ISBN 9780813816326\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eFlavor Perception\u003cbr\u003e Edited by A.J. Taylor\u003cbr\u003e ISBN 9781405116275\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990007202021,"sku":"NP9781405162104","price":120.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405162104.jpg?v=1761786195","url":"https:\/\/k12savings.com\/es\/products\/sensory-evaluation-isbn-9781405162104","provider":"K12savings","version":"1.0","type":"link"}