Guidelines for Sensory Analysis in Food Product Development and Quality Control

By Terry A. Hasdell, David H. Lyon, Mariko A. Francombe

1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory analysis?.- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Case history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.

• Format: Paperback
• Language: English
• ISBN: 0412429500
• ISBN13: 9780412429507
• Release Date: December 1995
• Publisher: Aspen Publishers
• Length: 152 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.4" x 6.1" x 9.2"
• Grade Range: Postsecondary and higher