Sensory Evaluation Practices

4th Auflage
ISBN: 978-0-12-382086-0
Verlag: Elsevier Science

Buch, Englisch, 446 Seiten, Format (B × H): 191 mm x 238 mm, Gewicht: 1091 g

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.

Zielgruppe

Food sensory professionals, technical managers and product development specialists, industry research directors, marketing research, advertising professionals, sensory evaluation undergraduates

Autoren/Hrsg.

Stone, Herbert

Bleibaum, Rebecca N

Thomas, Heather A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Introduction to Sensory Evaluation 2. The Organization and Operation of a Sensory Evaluation Program 3. Measurement 4. Test Strategy and the Design of Experiments 5. Discrimination Testing 6. Descriptive Analysis 7. Affective Testing 8. Strategic Applications 9. Epilogue

Über Autor(innen)

Thomas, Heather A.
Heather A. Thomas is Chief, Data & Analytics, as a partner in Dragonfly SCI, Inc. Thomas received her B.S. in Food Science from U.C. Davis. She is co-author, with Stone and Sidel, of Hitting the Target: Sensory and Product Optimization.Thomas was a key member of Tragon Corporation from 1989 to 2017. As their Vice President of Research and Analysis, she played an integral part in the development of product optimization methods, segmentation analyses, and advanced multivariate analysis and modeling techniques. Her extensive experience with experimental design and choice-based modeling has helped guide multinational companies to create products that appeal to consumers. As the developer of the Key Drivers MaximizerTM, she has created an operational predictive tool that integrates sensory, consumer, and instrumental measurements to guide product development and marketing groups.

Thomas has over 25 years of experience training QDA panels, analyzing their performance, and interpreting the results. Her training and support had been under the guidance of the founders of the original QDA method, Herbert Stone and Joel L. Sidel. As part of empowering the sensory industry, she regularly travels around the world, teaching sensory scientists the power of trained panel data and panel performance measures.

Thomas received her B.S. in Food Science from U.C. Davis where she focused her education in Sensory Science under Rosemary Pangborn. She is co-author, with Stone and Sidel, of Hitting the Target: Sensory and Product Optimization, a seminal article on sensory and consumer-based product optimization techniques.

Stone, Herbert
Herbert Stone, Ph.D. is Senior Advisor & Co-Founder of Tragon Corporation where he served as President from 1974-2008. A former Director of Stanford Research Institute's (SRI) Food & Agricultural Sciences Department, Dr. Stone was President of the Institute of Food Technologists (IFT) from 2004-2005. With a Ph.D. from U.C. Davis, he has lectured worldwide, is the author of over 150 publications, and holds six patents. Dr. Stone founded Tragon® in 1974 with Joel L. Sidel. Dr. Stone serves as the Scientific Editor for the Sensory and Quality Section of the Journal of Food Science. He also serves on the Univ. of Massachusetts and UC Davis advisory boards and also serves as Adjunct Professor, Fuzhou University and Visiting Professor, Southern Yangtze University. He chairs the Sensory Science Scholarship Fund. He is the 2010 recipient of the ASTM E18 Peryam Award for contributions to the science of sensory evaluation.