Abstract
In this chapter we describe the rules of thumb that guide our thinking through the maze of sensory science. We find that these rules are not complete treatises on each topic, but they are quick reminders to whole chapters of information that should be kept in mind when designing, performing, and analyzing sensory studies. It is important to remember that these rules are heuristics and guidelines, and that they should not be followed slavishly but weighed as to their value in a particular situation. They are necessarily generalizations. The specific goals, requirements, and resources available for a specific test or program will sometimes dictate deviations from these principles. Nonetheless, they are applicable to a variety of situations and so are useful to know and keep in mind when planning and executing sensory evaluations or experiments.
Any fool can make a rule
And every fool will mind it.—Thoreau
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© 1999 Springer Science+Business Media New York
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Lawless, H.T., Heymann, H. (1999). Overview of Sensory Principles and Practices. In: Sensory Evaluation of Food. Food science text series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-7452-5_19
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DOI: https://doi.org/10.1007/978-1-4419-7452-5_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-6499-4
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