Gacula Descriptvie Sensory Analysis in Practice

1. Auflage 2008
ISBN: 978-0-470-38481-7
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 728 Seiten, E-Book

In defining sensory properties of products, descriptive techniquesthat utilize trained panels are used. Arthur D. Little, Inc.pioneered a desriptive technique in the 1950's known as the "FlavorProfile" that laid the foundation for the development of currentdesriptive techniques used today in academia and industry.
Several collections of published papers are reprinted in thisbook. The main areas covered include dairy products, meats,alcoholic beverages, textile materials and general applications. Inaddition, Dr. Gacula has prepared 40 pages of new text material on(1) Descriptive Sensory Analysis Methods, and (2) ComputerSoftware.
Methods for statistical systems (SAS) computer programs areprovided

Autoren/Hrsg.

Gacula, Maximo C.

Inhaltsverzeichnis

Part 1. Introduction - Development of Descriptive Analysis.
Arthur D. Little Flavor Profile.
Tragon Quantitative Descriptive Analysis.
Variations of Descriptive Analysis.
Statistical Analysis of Descriptive Sensory Data.
Part 2. Areas of Applications - Dairy Products.
Meats.
Alcoholic Beverages.
Textile Materials.
General Applications.
Part 3. Computer Software - Introduction.
Statistical Analysis System (SAS).
Computer Programs for the Statistical Analysis ofDescriptive.
Sensory Data

Über Autor(innen)

Edited by M.C. Gacula, Jr., Gacula Associates, Scottsdale, Arizona.