Description
Book SynopsisApproximately 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).
Table of ContentsSection A. Introductory Material and General Instructions.- 1. Introduction for Students.- 2. Introduction for Instructors and Teaching Assistants.- Section B. Eleven Laboratory Exercises in Sensory Evaluation.- 3. Screening panelists using simple sensory tests.- 4. Comparison of discrimination test methods.- 5. Forced choice thresholds using an ascending method of limits.- 6. Signal Detection Theory and the Effect of Criterion on Response.- 7. Sweetness of fructose and sucrose determined by different scaling methods.- 8. Time-intensity scaling.- 9. Flavor Profile Method.- 10. Introduction to Descriptive Analysis.- 11. Use of Reference Standard in Panel Training.- 12. Acceptance and Preference Testing.- 13. Optimization by ad libitum Mixing and the Just-About-Right Scale.- Section C: Brief Exercises and Group Projects.- 14. Group Exercise in Descriptive Analysis.- 15. Brief exercises.- Section D. Statistical Problem Sets for Sensory Evaluation.- Chapter 16: Sample Problem Sets for Statistics.- Exercise 1. Means, standard deviations, standard errors.- Exercise 2. Binomial-based statistics for discrimination tests.- Exercise 3: The t-tests.- Exercise 4. Simple Correlation.- Exercise 5. One and two-way ANOVA.- Exercise 6. Planned comparisons of means following ANOVA.- Exercise 7. Rank order tests.- Appendix. Sample data sets and open tables for calculations.
