Sensory Evaluation of Food: Principles and Practices

Presenting divergent philosophies in a balanced manner, this comprehensive and up-to-date text covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. Not only does it provide a practical guide to how tests are conducted, it also explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are demonstrated as integrated applications in the context of appropriate sensory methods and are also presented as stand-alone material in appendices. Statistical applications are tailored to common analyses encountered in sensory work, so that practicality and relevance are obvious, and space is not wasted on designs or analyses that are not suitable for data collection from human observers. Offering a balanced view of diverse approaches, the text presents the chapters in such a way as to provide undergraduate and graduate students taking courses in sensory evaluation, who want only practical aspects of conducting sensory tests, with clear instructions on how tests should be conducted. Advanced students will profit from the more-detailed sections on rationale and sensory evaluation issues. The book will also be an essential reference for industrial practitioners. "It covers the entire spectrum of sensory analysis. I have read many books on this intriguing subject, but this is the Rolls-Royce." – Aubrey Parsons, governing council member, International Union for Food Science and Technology