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Discrimination Testing in Sensory Science

Discrimination Testing in Sensory Science
A Practical Handbook

by Lauren Rogers

  • Publisher : Woodhead Publishing
  • Release : 2017-09-29
  • Pages : 518
  • ISBN : 0081011164
  • Language : En, Es, Fr & De
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Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R. The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches Features extensive coverage of analysis with a variety of software systems Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

Sensory Discrimination Tests and Measurements

Sensory Discrimination Tests and Measurements
Sensometrics in Sensory Evaluation

by Jian Bi

  • Publisher : John Wiley & Sons
  • Release : 2015-11-02
  • Pages : 560
  • ISBN : 1118733533
  • Language : En, Es, Fr & De
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Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and new sensory discrimination methods such as the tetrads have received more attention in the literature. This second edition of Sensory Discrimination Tests and Measurements is updated throughout and responds to these changes and includes: A wide range of sensory measurements: Measurements of sensory effect (d′, R–index and Gini–index); Measurements of performance of trained sensory panel (Intraclass correlation coefficients and Cronbach’s coefficient alpha); Measurements of relative importance of correlated sensory and consumer attributes (drivers of consumer liking or purchase intent); Measurements of consumer emotions and psychographics; Measurements of time–intensity; Measurements of sensory thresholds; Measurements of sensory risk with negative sensory effects (Benchmark Dose, BMD, methodology) Measurements of sensory shelf life (SSL). A balanced introduction of sensory discrimination tests including difference tests and similarity tests. Bayesian approach to sensory discrimination tests. Modified and multiple–sample discrimination tests. Replicated discrimination tests using the beta–binomial (BB), corrected beta–binomial (CBB), and Dirichlet–multinomial (DM) models. Sensory discrimination methods including the tetrads and the ‘M+N’. R and S–Plus codes for all the measurements and tests introduced in the book. Mainly intended for researchers and practitioners in the sensory and consumer field, the book is a useful reference for modern sensory analysis and consumer research, especially for sensometrics.

Sensory Evaluation

Sensory Evaluation
A Practical Handbook

by Sarah E. Kemp,Tracey Hollowood,Joanne Hort

  • Publisher : John Wiley & Sons
  • Release : 2011-08-26
  • Pages : 208
  • ISBN : 1444360515
  • Language : En, Es, Fr & De
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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.

Sensory Evaluation of Food

Sensory Evaluation of Food
Principles and Practices

by Harry T. Lawless,Hildegarde Heymann

  • Publisher : Springer Science & Business Media
  • Release : 2013-12-11
  • Pages : 827
  • ISBN : 1461578434
  • Language : En, Es, Fr & De
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The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced weil beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to partleipale in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They arealso expected tobe weil versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV :xvi PREFACE measurement problems that are not present in instrumental methods.

Sensory Evaluation Practices

Sensory Evaluation Practices
A Book

by Herbert Stone,Rebecca N. Bleibaum,Heather A. Thomas

  • Publisher : Academic Press
  • Release : 2020-10-18
  • Pages : 480
  • ISBN : 0128153350
  • Language : En, Es, Fr & De
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Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published

Viewpoints and Controversies in Sensory Science and Consumer Product Testing

Viewpoints and Controversies in Sensory Science and Consumer Product Testing
A Book

by Howard R. Moskowitz,Alejandra M. Muñoz,Maximo C. Gacula, Jr.

  • Publisher : John Wiley & Sons
  • Release : 2008-02-28
  • Pages : 477
  • ISBN : 0470384905
  • Language : En, Es, Fr & De
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The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data. If you have ever been stumped by a controversy in product assessment, the design of studies, or the analysis of data, you will find the answer in this book.

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Handbook of Food Science, Technology, and Engineering - 4 Volume Set
A Book

by Y. H. Hui,Frank Sherkat

  • Publisher : CRC Press
  • Release : 2005-12-19
  • Pages : 3632
  • ISBN : 146650787X
  • Language : En, Es, Fr & De
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control
A Book

by Roland P. Carpenter,David H. Lyon,Terry A. Hasdell

  • Publisher : Springer Science & Business Media
  • Release : 2000-04-30
  • Pages : 210
  • ISBN : 9780834216426
  • Language : En, Es, Fr & De
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The food industry needs to systematize the subjective discipline of sensory analysis for effective new product development, market research, and quality assurance. This book, authored by a panel of industrial experts from one of the world's leading centers of expertise on the subject, follows a logical sequence of questions that might be asked before undertaking sensory analysis. With a spiral, lay-flat binding, full descriptions of concepts, tests, and case studies, this book will be of value to those in the food and drink industry concerned with monitoring and controlling product quality, product development, market research and marketing.

Sensory Testing Methods

Sensory Testing Methods
A Manual

by Francis J. Pilgrim,David R. Peryam

  • Publisher : ASTM International
  • Release : 1958
  • Pages : 50
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Sensory Panel Management

Sensory Panel Management
A Practical Handbook for Recruitment, Training and Performance

by Lauren Rogers

  • Publisher : Woodhead Publishing
  • Release : 2017-10-26
  • Pages : 376
  • ISBN : 0081011156
  • Language : En, Es, Fr & De
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Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management. Sensory Panel Management gives both theoretical and practical information from deciding what type of panel to recruit and how to conduct panel training, to creating the best sensory team and how to deal with any issues. Downloads of several of the documents included in the book are available from http://www.laurenlrogers.com/sensory-panel-management.html The book is divided into three main sections. The first section looks at the recruitment of sensory panels, covering the process from both a scientific and a human resources angle. The second section deals with the training of a sensory panel. Initial training, as well as method and product specific training is covered. Example session plans for running panel sessions for quality control, discrimination tests, descriptive profiling, temporal methods and consumer tests are included within the specific chapters. Refresher and advanced training such as training panelists to take part in gas chromatography-olfactometry are also included. The third section examines the performance of sensory panels. Chapters within this section explore performance measures and ways of preventing (and dealing with) difficult situations relating to panellists. A final chapter looks at the future of sensory panels. Throughout the book there are short case study examples demonstrating the practical application of the methods being discussed. Sensory Panel Management is a key reference for academics, technical and sensory staff in food companies. Lauren Rogers is an independent sensory science consultant in the UK with more than twenty years of practical experience. She has worked on a wide variety of projects, including shelf life studies, product and flavor optimization, new flavor development and in-depth brand analyses. She is a member of the Society of Sensory Professionals, the Institute of Food Science and Technology’s Sensory Science Group, the Sensometric Society and is also a member of the ASTM Sensory Evaluation Committee (E18). Discusses sensory panels for testing food and non-food based products Covers best practices for recruitment, selection and training of panels Provides examples of training plans for sensory panels Encompasses experimental design and data analysis of panel results Organized in modular format for practical uses

Sensory Discrimination Testing with Children

Sensory Discrimination Testing with Children
A Book

by Karen Melissa Garcia

  • Publisher : Unknown Publisher
  • Release : 2011
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Tools and Applications of Sensory and Consumer Science

Tools and Applications of Sensory and Consumer Science
59 Technical Report Scenarios Based on Real-life Problems

by Daniel M. Ennis,Benoit Rousseau,John M. Ennis

  • Publisher : Institute for Perception
  • Release : 2014-09-30
  • Pages : 176
  • ISBN : 0615857744
  • Language : En, Es, Fr & De
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Now in its sixth printing, this book is a must-have tool for professionals in product testing, consumer research, and advertising claims support. It contains our most significant and useful technical reports from the last 20 years. Readers will easily relate to the problems and solutions in each 2-page scenario. And for deeper study, the reader will find a list of published papers on a variety of related subjects. Drs. Daniel Ennis, Benoît Rousseau and John Ennis use their combined expertise to guide readers through problems in areas such as: Difference Tests Rating and Rankings Claims Support Drivers of Liking® and Landscape Segmentation Analysis® (LSA) Optimizing Product Portfolios Probabilistic Multidimensional Scaling Combinatorial Tools Designing Tests and Surveys The technical content behind each scenario has been kept to a minimum so that ideas can be absorbed easily, but there is plenty of opportunity to pursue each account in more detail. Examples range from dairy products to beverages and fragrance products and are designed to appeal to a broad audience in the product research field. 27 tables for product testing methods have been included so the reader can interpret results from discrimination methodologies such as the tetrad test, the triangle test, the same-different method, the duo-trio test, replicated testing, and others. 186 pages, $95, plus shipping and 5.3% VA sales tax, where applicable for print copy. To order print copies of this book, please call (804) 675-2980 or visit www.ifpress.com.

Sensory Evaluation Techniques, Third Edition

Sensory Evaluation Techniques, Third Edition
A Book

by Morten C. Meilgaard,B. Thomas Carr,Gail Vance Civille

  • Publisher : CRC Press
  • Release : 1999-06-24
  • Pages : 416
  • ISBN : 9781439832271
  • Language : En, Es, Fr & De
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Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evaluation. Aimed at the practicing sensory professional, Sensory Evaluation Techniques, Third Edition, makes product evaluation clear, concise, and approachable, with the simplest to the most complex sensory methods and their interpretation spelled out. The book explores the theory and applications of sensory evaluation methods with sufficient background material to allow the user to understand the evaluation of sensory perception and actually perform sensory tests. The book's "how-to" description of sensory evaluation methods features all of the commonly-used practical sensory tests, followed by a guide to selecting the optimal method for a given problem. Descriptions are accompanied by several practical examples. Consumer research techniques are included, and the book contains complete instructions for the Spectrumä method of descriptive analysis, as well as relevant selection of those statistical techniques the sensory analyst needs, with examples illustrating the analysis of sensory tests. New in the Third Edition is the latest information on sensory tests and statistical techniques for the analysis of sensory data being introduced all over the world. The Unified Approach to discrimination testing, for example, which is now becoming the norm in sensory science, is examined in detail, with examples provided. Also new: a Test Sensitivity Analyzer and over 300 scales and hundreds of standard terms for the Spectrum method. So whether it be for instructors and students of sensory science, practicing sensory analysts, or researchers and libraries in the production and marketing of food, beverages, cosmetics, fragrances, textiles and paper products, Sensory Evaluation Techniques, Third Edition, is one of the most comprehensive sources on sensory panel techniques in the industry.

Sensory Evaluation of Food

Sensory Evaluation of Food
Statistical Methods and Procedures

by Michael O'Mahony

  • Publisher : Routledge
  • Release : 2017-11-22
  • Pages : 510
  • ISBN : 1351416898
  • Language : En, Es, Fr & De
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Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.

Quantitative Sensory Analysis

Quantitative Sensory Analysis
Psychophysics, Models and Intelligent Design

by Harry T. Lawless

  • Publisher : John Wiley & Sons
  • Release : 2013-07-12
  • Pages : 416
  • ISBN : 1118684796
  • Language : En, Es, Fr & De
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Sensory evaluation is a scientific discipline used to evoke,measure, analyse and interpret responses to products perceivedthrough the senses of sight, smell, touch, taste and hearing. It isused to reveal insights into the way in which sensory propertiesdrive consumer acceptance and behaviour, and to design productsthat best deliver what the consumer wants. It is also used ata more fundamental level to provide a wider understanding of themechanisms involved in sensory perception and consumer behaviour. Quantitative Sensory Analysis is an in-depth and uniquetreatment of the quantitative basis of sensory testing, enablingscientists in the food, cosmetics and personal care productindustries to gain objective insights into consumer preference data– vital for informed new product development. Written by a globally-recognised learer in the field, this book issuitable for industrial sensory evaluation practitioners, sensoryscientists, advanced undergraduate and graduate students in sensoryevaluation and sensometricians.

Annual Reciprocal Meat Conference, Proceedings

Annual Reciprocal Meat Conference, Proceedings
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1995
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Principles of Sensory Evaluation of Food

Principles of Sensory Evaluation of Food
A Book

by Maynard A. Amerine,Rose Marie Pangborn,Edward B. Roessler

  • Publisher : Elsevier
  • Release : 2013-09-11
  • Pages : 612
  • ISBN : 1483225216
  • Language : En, Es, Fr & De
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Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Laboratory Exercises for Sensory Evaluation

Laboratory Exercises for Sensory Evaluation
A Book

by Harry T. Lawless

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-12
  • Pages : 151
  • ISBN : 1461457130
  • Language : En, Es, Fr & De
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Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Improving Current Discrimination Testing Procedures

Improving Current Discrimination Testing Procedures
Testing Recent Methods and Developing New Protocols

by Jason Ping Zhang

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 329
  • ISBN : 9781369311112
  • Language : En, Es, Fr & De
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This Ph.D. dissertation will focus on the comparison of newly developed and innovative difference testing protocols. For one of these tests, the self-specified difference test, different self-specification procedures were compared to find one most practical and most likely to provide descriptive insight into the difference between products. The first chapter features an experiment that focuses on performance between the commonly-used triangle test and the tetrad test, whose popularity has been increasing in many sensory science journals due to its statistical power. This experiment utilized both a set of slightly saline solutions, a simple model system, and a set of commercially available black teas, a complex beverage system. The tetrad demonstrated higher statistical power using both procedures, although memory effects were shown to decrease d′. This supports a few reports in scientific literature exploring the possibility of the tetrad test replacing the triangle test for current difference testing practices. The second chapter includes a set of three experiments designed to explore a “self-specifying” difference testing procedure. The first experiment used a stimulus set consisting of purified water with small amounts of aseptically-packaged orange juice. A “Freely Self-Specified 3-AFC” (SS[subscript f]-3AFC) procedure was used, where the judge was able to describe the difference between two stimuli with little restriction. The performance of the test was comparable to triangle and tetrad performances, but the descriptive data was difficult to interpret with great integrity The second experiment used a stimulus set consisting of uncarbonated cola-flavored solutions. A “Suggested Self-Specified 3-AFC” (SS[subscript s]-3AFC) procedure was used, where the judges were encouraged to use hedonic preferences, or other terms, such as memorability or noticeability, to describe the difference if they preferred it over generating their own term. This procedure performed better than both a triangle test and a 3-AFC test. The 3-AFC has shown weakness when the description may not accurately represent the actual difference. Due to the availability of many options, the descriptive data was spread over too many descriptor words to be used with great integrity. The third experiment used a stimulus set consisting of purified water and slightly saline solution, similar to the model set in the first chapter. A “Self-Specified 2-AFC” (SS-2AFC) procedure was used, where the judges gave both a preference between the two samples and a short description of the difference between the two, declaring one stimulus has having more or less of an attribute or declaring the presence or absence of an attribute. It was seen to have superior performance to a same-different test with a preview (SDwP) and was at parity to a 2-AFC procedure with a warm-up. The tetrad test did perform better than the SS-2AFC. The third chapter consists of a single experiment run using noisy, consumer conditions, using a solid food product. A stimulus set consisting of regular and light versions of a commercially available string cheese product was used. Subjects discriminated between the two products using SDwP, SS-2AFC, and tetrad tests. The SS-2AFC was seen to be the most powerful method. Using the preference and descriptive data, the difference test also supported the regular string cheese to be more flavorful, salty, and is generally the preferred product.

Comparing the ABX Test Method with Other Discrimination Test Methods Using Different Food Products

Comparing the ABX Test Method with Other Discrimination Test Methods Using Different Food Products
A Book

by Yu-Ting Huang

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 168
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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