Guidelines for Sensory Analysis in Food Product Development and Quality Control

Guidelines for Sensory Analysis in Food Product Development and Quality Control by David H. Lyon, Mariko A. Francombe, Terry A. Hasdell.

Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in...

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Bibliographic Details
Main Authors: Lyon, David H. (Author), Francombe, Mariko A. (Author), Hasdell, Terry A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1992.
Edition:1st ed. 1992.
Series:Springer eBook Collection.
Subjects:
Quality control.
Reliability.
Industrial safety.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 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.

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