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Laboratory Methods for Sensory Analysis of Food.

This new edition follows on from the first that appeared in 1967, which was revised in 1977. This latest edition has been fully updated because it is still in demand.

The authors have accepted the definition of sensory evaluation as defined by the Institute of Food Technologists back in 1975 as the scientific discipline used to evoke, measure, analyze and interpret those reactions to characteristics of foods and materials as perceived through the senses of sight, smell, taste, touch and hearing. The complex reaction that results from the interaction of our senses is used to measure food quality in programmes such as quality control and new product development. This evaluation may be carried out by panels of a small number of people or by several hundred, depending on the type of information required.

Whilst sensory characteristics can be measured well by human subjects, instruments are being continually developed to measure certain factors. When people are used as measuring instruments, all testing methods must be correlated and controlled to overcome errors caused by psychological factors. Even the panels themselves can be grouped into four types - highly trained experts, trained laboratory panels, laboratory acceptance panels and large consumer panels.

The text examines aspects of this whole problem and is divided into sections: Factors influencing sensory measurements; Physical facilities; Sample preparation; Selection and training of panelists; experimental design; Statistical tests; Sensory analysis test methods; Discriminative tests; Descriptive tests; Affective tests; and Sensory analysis report.
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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1993
Words:241
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