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Sensory Evaluation Practices 4th edition [Kietas viršelis]

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Edited by (Sensory Consulting Services, IFT Past President, Visiting Professor, Zhejiang Gongshang University), Edited by (President/Chief, Sensory Intelligence of Dragonfly SCI, Inc.), Edited by (Dragonfly SCI, Inc., Santa Rosa, CA, USA)
  • Formatas: Hardback, 446 pages, aukštis x plotis: 235x191 mm, weight: 1080 g, Contains 1 Digital (delivered electronically)
  • Serija: Food Science and Technology
  • Išleidimo metai: 14-Sep-2012
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0123820863
  • ISBN-13: 9780123820860
Kitos knygos pagal šią temą:
Sensory Evaluation Practices 4th editionDidesnis paveikslėlis
  • Formatas: Hardback, 446 pages, aukštis x plotis: 235x191 mm, weight: 1080 g, Contains 1 Digital (delivered electronically)
  • Serija: Food Science and Technology
  • Išleidimo metai: 14-Sep-2012
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0123820863
  • ISBN-13: 9780123820860
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780123820860.html
Raktažodžiai:
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.

Recenzijos

"In recent years there has been an effort to more closely link a product's sensory experience more closely with imagery and market strategy on a global basisThese issues, along with topics such as measurement and human choice behaviour are explored, making it a timely resource for those working in product development." --FST Magazine, May 2013

"Previously published between 1985 and 2004, the reference for sensory professionals and textbook for students is updated again to keep abreast both of sensing technology and of widening applications, primarily in product development in food, beverages, and electronic devices. It covers organizing and operating a sensory evaluation program, measurement, test strategy and the design of experiments, discrimination testing, descriptive analysis, affective testing, and strategic applications. Academic Press is an imprint of Elsevier." --Reference and Research Book News, October 2012

Daugiau informacijos

Bestselling new edition presenting the latest research for evaluating sensory perception
Foreword vii
Preface ix
Chapter 1 Introduction to Sensory Evaluation 1(22)
1.1 Introduction and objective
1(7)
1.2 Historical background
8(4)
1.3 Development of sensory evaluation
12(3)
1.4 Defining sensory evaluation
15(2)
1.5 A physiological and psychological perspective
17(6)
Chapter 2 The Organization and Operation of a Sensory Evaluation Program 23(58)
2.1 Introduction
23(3)
2.2 Organizing a sensory evaluation program
26(52)
2.2.1 Goals and objectives
30(2)
2.2.2 Program strategy
32(2)
2.2.3 Professional staff
34(5)
2.2.4 Facilities
39(15)
2.2.5 Test methods
54(1)
2.2.6 Selection of subjects
55(5)
2.2.7 Subject screening procedures
60(8)
2.2.8 Performance monitoring and motivation
68(3)
2.2.9 Requests and reports
71(4)
2.2.10 Operations manual
75(1)
2.2.11 Planning and research
76(1)
2.2.12 Strategic use of research vendors
76(2)
2.3 Conclusions
78(3)
Chapter 3 Measurement 81(36)
3.1 Introduction
81(2)
3.2 Components of measurement: scales
83(18)
3.2.1 Nominal scales
86(2)
3.2.2 Ordinal scales
88(8)
3.2.3 Interval scales
96(1)
3.2.4 Ratio scales
97(4)
3.3 Selected measurement techniques
101(14)
3.3.1 Hedonic scale
101(3)
3.3.2 Face scales
104(2)
3.3.3 Labeled affective magnitude scale
106(1)
3.3.4 Just-about-right scale
106(6)
3.3.5 Other scales of interest
112(3)
3.4 Conclusion
115(2)
Chapter 4 Test Strategy and the Design of Experiments 117(50)
4.1 Introduction
118(2)
4.2 Test request and objective
120(1)
4.3 Product criteria
121(1)
4.4 Psychological errors
122(7)
4.4.1 Error of central tendency
123(1)
4.4.2 Time-order error
124(1)
4.4.3 Error of expectation
125(1)
4.4.4 Error of habituation and of anticipation
125(1)
4.4.5 Stimulus error
126(1)
4.4.6 Logical error and leniency error
126(1)
4.4.7 Halo effect
126(1)
4.4.8 Proximity error
127(1)
4.4.9 Contrast and convergence errors
127(2)
4.5 Statistical considerations
129(25)
4.5.1 Reliability and validity
132(2)
4.5.2 Replication
134(2)
4.5.3 Independence and dependence of judgments
136(1)
4.5.4 Random selection of subjects
136(1)
4.5.5 Risk in the decision-making process: Type 1 and Type 2 errors
136(3)
4.5.6 Statistical measures
139(15)
4.6 Experimental design considerations
154(3)
4.7 Selected product designs
157(10)
Chapter 5 Discrimination Testing 167(66)
5.1 Introduction
168(4)
5.2 Methods
172(7)
5.2.1 Paired-comparison test
172(2)
5.2.2 Duo-trio test
174(2)
5.2.3 Triangle test
176(2)
5.2.4 Other test methods
178(1)
5.3 Components of testing
179(47)
5.3.1 Organization and test management
179(2)
5.3.2 Test requests
181(1)
5.3.3 Test objectives
182(1)
5.3.4 Test procedures
183(16)
5.3.5 Data analysis and interpretation
199(26)
5.3.6 The just-noticeable difference
225(1)
5.4 Special problems
226(4)
5.4.1 Is there preference after difference?
226(2)
5.4.2 Magnitude or degree of difference
228(1)
5.4.3 Equivalency and similarity testing
229(1)
5.4.4 Description of difference
230(1)
5.5 Summary
230(3)
Chapter 6 Descriptive Analysis 233(58)
6.1 Introduction
233(12)
6.2 Test methods
245(41)
6.2.1 Flavor profile
245(2)
6.2.2 Texture profile
247(3)
6.2.3 Quantitative descriptive analysis (the QDA method)
250(25)
6.2.4 Spectrum descriptive analysis
275(3)
6.2.5 Free-choice profiling
278(2)
6.2.6 Other methods
280(3)
6.2.7 Experts and expert panels
283(3)
6.3 Applications for descriptive analysis
286(3)
6.4 Conclusions
289(2)
Chapter 7 Affective Testing 291(36)
7.1 Introduction
291(4)
7.2 Methods
295(9)
7.2.1 Paired comparison
296(4)
7.2.2 Hedonic scale
300(1)
7.2.3 Other methods
301(3)
7.3 Subjects
304(3)
7.4 Types of acceptance testing
307(12)
7.4.1 Laboratory testing
307(3)
7.4.2 Central location testing
310(1)
7.4.3 Special types of central location tests
311(2)
7.4.4 In-home-use tests
313(5)
7.4.5 Other types of acceptance tests
318(1)
7.5 Special issues
319(6)
7.5.1 Sensory science versus marketing research/consumer insights
319(1)
7.5.2 The difference-preference test
320(1)
7.5.3 The curse of N
321(1)
7.5.4 The scorecard as a short story
322(1)
7.5.5 The many ways to ask the preference question
323(1)
7.5.6 What question do I ask first?
324(1)
7.6 Conclusions
325(2)
Chapter 8 Strategic Applications 327(68)
8.1 Introduction
327(2)
8.2 Front end of innovation
329(5)
8.3 Product development
334(11)
8.4 Product optimization
345(11)
8.5 Sensory, physical, and chemical relationships
356(7)
8.6 Stability testing
363(7)
8.7 Quality control
370(14)
8.8 Market audits
384(2)
8.9 Extended-use testing
386(2)
8.10 Sensory and legal claims for advertising
388(5)
8.11 Conclusion
393(2)
Chapter 9 Epilogue 395(12)
9.1 Introduction
395(3)
9.2 Educating the sensory professional
398(6)
9.3 The future
404(3)
References 407(18)
Index 425
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 Institutes (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. Rebecca N. Bleibaum, M.A., is President/Chief, Sensory Intelligence of Dragonfly SCI, Inc. a sensory and consumer insights research company in the San Francisco Bay Area, specializing in product testing and professional education. Bleibaum has over 25 years of experience in applied research from Tragon Corporation as their Chief Sensory Officer. She is co-developer and instructor of UC Davis Extensions popular and long running Applied Sensory & Consumer Science”. In 2016, she was awarded the prestigious UC Davis Extension Outstanding Service Award for her contributions and dedication to the University's continuing education program. (www.dragonflysci.net)

Bleibaum is co-author of Sensory Evaluation Practices, Fourth Edition (2012), A Practical Guide to Comparative Advertising: Dare-to-Compare (est. 2018), previous Chair of ASTM International, Committee E-18 on Sensory Evaluation, has received five ASTM awards for contributions and the Award of Merit, has spoken at numerous professional events, and had given hundreds of impactful client presentations over the years in wine, beer, and a wide variety of FMCG products. Bleibaums goal is to teach the fundamentals of sensory and consumer science to entrepreneurial spirited teams to help them become more successful in the marketplace. 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.