Description
Book SynopsisPrefaceIAppendix I - Basic Statistical Concepts for Sensory EvaluationIIAppendix A II- Nonparametric and Binomial-based Statistical MethodsIIIStatistical Appendix III- Analysis of Variance IVAppendix IV- Correlation, Regression and Measures of associationVAppendix V - Statistical Power and Test Sensitivity1Chapter 12Physiological and Psychological Foundations of Sensory Function3Principles of Good Practice4Discrimination Testing5Similarity, Equivalence Testing and Discrimination Theory6Measurement of Sensory Thresholds7Scaling8Time-intensity Methods9Context Effects and Biases in Sensory Judgment10Descriptive Judgment 11Texture Evalution12Color and Appearance 13Preference Testing14Acceptance Testing15Consumer Field Tests and Questionnaire Design16Qualitative Consumer Research Methods17Quality Control and Shelf-life (Stability) Testing18Data relationships and multivariate applications19Strategic ResearchTables A-Q
Trade ReviewFrom the reviews of the second edition:
“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. … The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference.” (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)
Table of ContentsPreface I Appendix I - Basic Statistical Concepts for Sensory Evaluation II Appendix A II- Nonparametric and Binomial-based Statistical Methods III Statistical Appendix III- Analysis of Variance IV Appendix IV- Correlation, Regression and Measures of association V Appendix V - Statistical Power and Test Sensitivity 1 Chapter 1 2 Physiological and Psychological Foundations of Sensory Function 3 Principles of Good Practice 4 Discrimination Testing 5 Similarity, Equivalence Testing and Discrimination Theory 6 Measurement of Sensory Thresholds 7 Scaling 8 Time-intensity Methods 9 Context Effects and Biases in Sensory Judgment 10 Descriptive Judgment 11 Texture Evalution 12 Color and Appearance 13 Preference Testing 14 Acceptance Testing 15 Consumer Field Tests and Questionnaire Design 16 Qualitative Consumer Research Methods 17 Quality Control and Shelf-life (Stability) Testing 18 Data relationships and multivariate applications 19 Strategic Research Tables A-Q
