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Sensory Evaluation of Food

Principles and Practices

  • Harry T. Lawless
  • Hildegarde Heymann

Part of the Food science text series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xix
  2. Harry T. Lawless, Hildegarde Heymann
    Pages 1-27
  3. Harry T. Lawless, Hildegarde Heymann
    Pages 28-82
  4. Harry T. Lawless, Hildegarde Heymann
    Pages 83-115
  5. Harry T. Lawless, Hildegarde Heymann
    Pages 116-139
  6. Harry T. Lawless, Hildegarde Heymann
    Pages 140-172
  7. Harry T. Lawless, Hildegarde Heymann
    Pages 173-207
  8. Harry T. Lawless, Hildegarde Heymann
    Pages 208-264
  9. Harry T. Lawless, Hildegarde Heymann
    Pages 265-300
  10. Harry T. Lawless, Hildegarde Heymann
    Pages 301-340
  11. Harry T. Lawless, Hildegarde Heymann
    Pages 341-378
  12. Harry T. Lawless, Hildegarde Heymann
    Pages 379-405
  13. Harry T. Lawless, Hildegarde Heymann
    Pages 406-429
  14. Harry T. Lawless, Hildegarde Heymann
    Pages 430-479
  15. Harry T. Lawless, Hildegarde Heymann
    Pages 480-518
  16. Harry T. Lawless, Hildegarde Heymann
    Pages 519-547
  17. Harry T. Lawless, Hildegarde Heymann
    Pages 548-584
  18. Harry T. Lawless, Hildegarde Heymann
    Pages 585-601
  19. Harry T. Lawless, Hildegarde Heymann
    Pages 602-622
  20. Harry T. Lawless, Hildegarde Heymann
    Pages 623-646
  21. Back Matter
    Pages 647-827

About this book

Introduction

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 well 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 participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well 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.

Keywords

cognition control design food maintenance quality quality control

Authors and affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Cornell UniversityUSA
  2. 2.University of MissouriUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4419-7452-5
  • Copyright Information Springer-Verlag US 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4757-6499-4
  • Online ISBN 978-1-4419-7452-5
  • Series Print ISSN 1572-0330
  • Series Online ISSN 2214-7799
  • Buy this book on publisher's site
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