Sensory Evaluation Techniques

Name: Sensory Evaluation Techniques
Price: 15090 ISK
Availability: InStock
Author: Gail Vance Civille; B. Thomas Carr; Katie E. Osdoba
ISBN: 9781040112960

Höfundar: Gail Vance Civille; B. Thomas Carr; Katie E. Osdoba (Útgáfa: 6)

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The sixth edition of this classic text brings sensory evaluation to life for new students and experienced professionals alike. A full array of sensory methods is covered – including descriptive techniques, discrimination testing, and consumer research, plus guidance on test design, statistical analysis, and how to translate results into insights for actionable decisions. Like its predecessors, Sensory Evaluation Techniques, Sixth Edition gives a clear and concise presentation of practical solutions, accepted methods, and standard practices, in addition to advanced techniques.

What’s new in the sixth edition: An expanded chapter on Sensory Physiology, including recent research on individual differences in perception A thorough discussion of Thurstonian theory and its application to discrimination methods, including the Tetrad Test New sections on technology in sensory evaluation, including a discussion of software options for data collection Improved & updated case studies to aid learning comprehension Updated appendices for Spectrum Method attributes, references, and scales Updated references Online supplemental content Sensory Evaluation Techniques remains a practical, relevant, and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory research.

Nánar um bókina

Útgefandi: Taylor & Francis

ISBN: 9781040112960

Print ISBN: 9781032399416

Format: ePub

Útgáfa: 6

Höfundar: Gail Vance Civille; B. Thomas Carr; Katie E. Osdoba

Tungumál: English

Útgefið: 2024-09-16

Prent takmörkun á líftíma: 100

Prent takmörkun: 2

Afritunar takmörkun: 2

Flokkar: Náttúruvísindi Verkfræði

Efnisflokkar: Tækni og verkfræði › Matvælafræði Tækni og verkfræði › Gæðastjórnun Tækni og verkfræði › Rannsóknir

Kaflar

Cover
Half Title
Title
Copyright
Dedication
Contents
Preface to the Sixth Edition
Acknowledgments
Authors
In Memory of Morten Meilgaard, D.Sc.
In Memory of Clare A. Dus
1 Introduction to Sensory Techniques
1.0 Learning Objectives
1.1 Introduction
1.2 History and Development of Sensory Evaluation
1.3 The Science of Sensory
1.3.1 Human Assessors as Instruments
1.3.2 The Process of Sensory Perception
1.4 The Sensory Toolbox
1.5 Applications of Sensory Evaluation
1.6 Designing and Conducting a Sensory Study
References
2 Physiology: Sensory Attributes and the Way We Perceive Them
2.0 Learning Objectives
2.1 Introduction
2.2 Sense of Sight (Vision)
2.2.1 Physiological Basis of Vision
2.2.2 Individual Differences
2.2.3 Application to Sensory Evaluation – Appearance
2.2.4 Appearance Attributes
2.3 Sense of Hearing (Audition)
2.3.1 Physiological Basis of Audition
2.3.2 Individual Differences
2.3.3 Application to Sensory Evaluation – Sound
2.3.4 Sound Attributes
2.4 Sense of Touch (Somesthesis)
2.4.1 Physiological Basis of Touch
2.4.2 Individual Differences
2.4.3 Application to Sensory Evaluation – Texture and Feel
2.4.4 Texture and Feel Attributes
2.5 Sense of Smell (Olfaction)
2.5.1 Physiological Basis of Olfaction
2.5.2 Individual Differences
2.5.3 Application to Sensory Evaluation – Aroma, Flavor, Fragrance
2.5.4 Odor Attributes
2.6 Sense of Taste (Gustation)
2.6.1 Physiological Basis of Gustation
2.6.2 Individual Differences
2.6.3 Application to Sensory Evaluation – Basic Tastes
2.6.4 Basic Taste Attributes
2.7 Chemesthesis
2.7.1 Physiological Basis of Chemesthesis
2.7.2 Individual Differences
2.7.3 Application to Sensory Evaluation – Chemical Feeling Factors
2.7.4 Chemical Feeling Factor Attributes
2.8 Flavor Perception and Other Cross-Modal Interactions
References
3 Psychophysics
3.0 Learning Objectives
3.1 Introduction
3.2 Psychophysics and Sensory Evaluation
3.2.1 Fechner’s Law
3.2.2 Stevens’ Law
3.2.3 Beidler Model
3.2.4 Thurstonian Theory
3.2.5 Signal Detection Theory
3.3 Sensory Thresholds
3.3.1 Definitions
3.3.2 Methods of Threshold Determination
3.4 Factors Influencing Sensory Verdicts
3.4.1 Physiological Factors
3.4.2 Psychological Factors
3.4.3 Poor Physical Condition
References
4 Facility Design and Test Controls
4.0 Learning Objectives
4.1 Introduction
4.2 Facility Design
4.2.1 Facility Layout
4.2.2 General Design Factors
4.3 Product Controls
4.3.1 Sensory Technicians
4.3.2 Sample Preparation
4.3.3 Sample Presentation
4.3.4 Product Sampling
4.4 Assessor Controls
4.4.1 Training or Orientation
4.4.2 Time of Day
4.4.3 Testing Environment
Appendix: Considerations for Selecting External Testing Facilities
References
5 Data Collection and Management
5.0 Learning Objectives
5.1 Introduction
5.2 Sensory Measurement and Data Collection
5.2.1 Types of Data
5.2.2 Methods for Measuring Sensory Responses
5.2.3 Scales Used in Sensory Evaluation
5.3 Data Management
5.3.1 Importance of Data Management
5.3.2 The Data Life Cycle
5.3.3 Data Collection
5.3.4 Data Storage
5.3.5 Data Processing and Cleaning
5.3.6 Data Control
References
6 Overall Discrimination Tests
6.0 Learning Objectives
6.1 Introduction
6.2 Test Planning
6.2.1 Assessors in Discrimination Tests
6.2.2 Test Parameters
6.2.3 Test Controls
6.2.4 Data Analysis
6.3 Methods
6.3.1 Tetrad Test
6.3.2 Triangle Test
6.3.3 Duo-Trio Test
6.3.4 Two-Out-of-Five Test
6.3.5 Same/Different Test (or Simple Difference Test)
6.3.6 “A”–“not A” Test
6.3.7 Difference-from-Control Test
6.3.8 Sequential Tests
6.3.9 Replicated Tests
References
7 Attribute Discrimination Tests
7.0 Learning Objectives
7.1 Introduction
7.2 Directional Difference Test: Comparing Two Samples
7.2.1 Scope and Application
7.2.2 Assessors
7.2.3 Test Procedure
7.2.4 Analysis and Interpretation of Results
7.3 Specified Tetrad Test: Comparing Two Samples on a Specified Attribute Using the Method of Tetrads
7.3.1 Scope and Application
7.3.2 Test Procedure
7.3.3 Analysis and Interpretation of Results
7.4 Pairwise Ranking Test: Comparing Several Samples in All Possible Pairs
7.4.1 Scope and Application
7.4.2 Test Procedure
7.4.3 Analysis and Interpretation of Results
7.5 Introduction: Multisample Difference Tests – Block Designs
7.5.1 Randomized (Complete) Block Designs
7.5.2 Balanced Incomplete Block (BIB) Designs
7.6 Multisample Difference Tests – Methods
7.6.1 Simple Ranking Test, Randomized (Complete) Block Design
7.6.2 Rating Approach, Randomized (Complete) Block Design
7.6.3 BIB Ranking Test, Balanced Incomplete Block Design
7.6.4 BIB Rating Approach, Balanced Incomplete Block Design
References
8 Selection and Training of Panel Members
8.0 Learning Objectives
8.1 Introduction
8.2 Panel Development
8.2.1 Personnel
8.2.2 Facilities
8.2.3 Investment
8.3 Selection and Training of Panelists for Discrimination Tests
8.3.1 Selection
8.3.2 Training
8.4 Selection and Training of Panelists for Descriptive Testing
8.4.1 Recruiting
8.4.2 Selection
8.4.3 Training
8.4.4 Validation
8.5 Panel Performance and Motivation
8.5.1 Discrimination Panel Performance
8.5.2 Overall Panel Performance – Descriptive Analysis
8.5.3 Individual Panelist Performance – Descriptive Analysis
8.5.4 Panelist Feedback, Rewards, and Motivation
8.5.5 Panel Maintenance and Troubleshooting
References
9 Descriptive Analysis Techniques
9.0 Learning Objectives
9.1 Introduction
9.2 Field of Application
9.3 Components of Descriptive Analysis
9.3.1 Characteristics: The Qualitative Aspect
9.3.2 Intensity: The Quantitative Aspect
9.3.3 Order of Appearance: The Time Aspect
9.3.4 Overall Impression: The Integrated Aspect
9.4 Commonly Used Descriptive Test Methods with Trained Panels
9.4.1 Flavor Profile Method
9.4.2 Texture Profile Method
9.4.3 Quantitative Descriptive Analysis (QDA®) Method
9.4.4 Spectrum Descriptive Analysis Method
9.4.5 Temporal Methods of Descriptive Analysis
9.5 Commonly Used Descriptive Test Methods with Untrained Panels
9.5.1 Free-Choice Profiling
9.5.2 Flash Profiling
9.5.3 Projective Mapping (Napping)
9.5.4 Sorting
9.5.5 Polarized Sensory Positioning
9.5.6 Free-JAR
9.6 Application of Descriptive Analysis Panel Data
References
10 Spectrum Descriptive Analysis
10.0 Learning Objectives
10.1 Introduction: Designing a Descriptive Method
10.1.1 History
10.1.2 Philosophy
10.2 Core Tenets of Spectrum Descriptive Analysis
10.2.1 Core Tenet 1: A Good Panel Leader is Essential
10.2.2 Core Tenet 2: Panelists are Highly Trained
10.2.3 Core Tenet 3: The Panel is Cared For
10.2.4 Core Tenet 4: A Universal Scaling Framework is Used
10.2.5 Core Tenet 5: Attributes are Clearly Defined
10.2.6 Core Tenet 6: References are Used
10.2.7 Core Tenet 7: Data are Regularly Checked for Quality
10.2.8 Core Tenet 8: Data are Interpreted
10.2.9 Core Tenet 9: Support Systems are in Place
10.3 Spectrum Terminology and Lexicon Development
10.3.1 The Process
10.3.2 A Note on Texture Terms
10.3.3 Published Lexicons
10.4 Evaluation Protocols
10.5 Intensity: Universal Scaling Framework
10.5.1 Universal Scaling of Texture Attributes
10.5.2 Features of Universally Scaled Data
10.6 Analysis and Interpretation of Spectrum Descriptive Analysis Data
10.6.1 What Makes Spectrum Method Descriptive Data Different?
10.6.2 Individual vs. Consensus Data Collection
10.6.3 Analysis Techniques
10.6.4 Connecting Technical Terms to Consumer Terms
10.7 Modified Spectrum Descriptive Analysis
10.8 Advanced Applications of Spectrum Descriptive Analysis
10.8.1 Degree of Difference
10.8.2 Complexes
10.8.3 Integrated Terms
10.8.4 Sensory Quality and Shelf-Life
10.8.5 Malodor Testing
10.9 Combining Spectrum Descriptive Data with Other Sources of Data
10.9.1 Qualitative and Quantitative Consumer Data
10.9.2 Instrumental Data
Appendix 10.1 Spectrum Terminology for Descriptive Analysis (Appearance)
10.1a Optical Characteristics
10.1b Physical Characteristics
Appendix 10.2 Spectrum Terminology for Descriptive Analysis (Food and Beverage Flavor)
10.2a Aroma and Aromatics
10.2b Basic Tastes
10.2c Chemical Feeling Factors
Appendix 10.3 Spectrum Terminology for Descriptive Analysis (Food Texture)
10.3a Semi-Solid Foods
10.3b Solid Foods
10.3c Liquids
10.3d Residual Texture
Appendix 10.4 Spectrum Terminology for Descriptive Analysis (Fragrance and Malodor)
10.4a Grape Juice Intensity Scale for Aroma
10.4b Common Fragrance Terms
10.4c Common Malodor Terms
Appendix 10.5 Spectrum Terminology for Descriptive Analysis (Hand/Body Lotion Protocol and References)
10.5a Appearance
10.5b Pick Up
10.5c Rub Out
10.5d Afterfeel (Immediate) Additional Time Points 5, 10, 15, or 20 Minutes as Needed
Appendix 10.6 Spectrum Terminology for Descriptive Analysis (Paper Protocol and References)
Appendix 10.7 Spectrum Terminology for Descriptive Analysis (Hair Shampoo Protocol and References)
10.7a Appearance
10.7b Pick Up
10.7c Application and Lather Evaluation
10.7d Rinsing Procedure and Wet Tress Evaluation
10.7e Drying Procedure and Dry Tress Evaluation
References
11 Affective Testing: Product Research with Consumers
11.0 Learning Objectives
11.1 Introduction
11.2 Applications of Affective Testing
11.2.1 Product Maintenance and Quality Control
11.2.2 Product Improvement and Optimization
11.2.3 New Product Development
11.2.4 Innovation, Including at the Fuzzy Front End
11.2.5 Assessment of Market Potential
11.2.6 Competitive Intelligence: Category Review/Benchmarking
11.2.7 Communication and Advertising Claims Support
11.3 Considerations When Designing Product Research with Consumers
11.3.1 Choosing the Right Method
11.3.2 Selecting Stimuli/Samples for the Research
11.3.3 Selecting Participants for the Research
11.3.4 Choosing the Most Relevant Venue/Context for Testing
11.4 Quantitative Consumer Research in Practice
11.4.1 Applications
11.4.2 Design Considerations for Quantitative Affective Tests
11.4.3 Types of Quantitative Affective Tests
11.5 Qualitative Research in Practice
11.5.1 Applications
11.5.2 Design Considerations for Qualitative Affective Tests
11.5.3 Types of Qualitative Affective Tests
11.5.4 Interpreting Results
11.6 Consumer Research in Conjunction with Other Sensory Techniques
References
12 Basic Statistical Methods
12.0 Learning Objectives
12.1 Introduction
12.2 Summarizing Sensory Data
12.2.1 Summary Analysis of Data in the Form of Ratings
12.2.2 Estimating the Proportion of a Population That Possesses a Particular Characteristic
12.2.3 Confidence Intervals on μ and p
12.2.4 Other Interval Estimates
12.2.5 Data Transformations
12.3 Statistical Hypothesis Testing
12.3.1 Statistical Hypotheses
12.3.2 One-Sided and Two-Sided Hypotheses
12.3.3 Type I and Type II Errors
12.3.4 Examples: Tests on Means, Standard Deviations, and Proportions
12.4 Statistical Design of Sensory Panel Studies
12.4.1 Sampling: Replication versus Multiple Observations
12.4.2 Blocking an Experimental Design
12.4.3 Randomized (Complete) Block Designs
12.4.4 Balanced Incomplete Block Designs
12.4.5 Latin-Square Designs
12.4.6 Split-Plot Designs
12.4.7 A Simultaneous Multiple Comparison Procedure
Appendix 12.1 Probability
Appendix 12.1A Normal Distribution
Appendix 12.1B Binomial Distribution
References
13 Advanced Statistical Methods
13.0 Learning Objectives
13.1 Introduction
13.2 Data Relationships
13.2.1 All Independent Variables
13.2.2 Dependent and Independent Variables
13.3 Preference Mapping
13.3.1 Internal Preference Mapping
13.3.2 External Preference Mapping
13.3.3 Partial Least-Squares Mapping
13.4 Treatment Structure of an Experimental Design
13.4.1 Factorial Treatment Structures
13.4.2 Fractional Factorials and Screening Studies
13.4.3 Conjoint Analysis
13.4.4 Response Surface Methodology
References
14 Guidelines for Choice of Technique
14.1 Introduction
14.2 Define the Project Objective
14.3 Define the Test Objective
14.4 Review Project Objective and Test Objectives: Revise Test Design as Needed
15 Guidelines for Reporting Results
15.0 Learning Objectives
15.1 Introduction
15.1.1 Qualities of a Good Report
15.1.2 Types of Reports
15.2 Anatomy of the Report
15.2.1 Part 1: Summary or Abstract
15.2.2 Part 2: Objectives and Introduction
15.2.3 Part 3: Materials and Methods
15.2.4 Part 4: Results and Discussion
15.3 Graphical Presentation of Data
15.3.1 Introduction
15.3.2 General Guidelines for Graphing Data
15.3.3 Common Graphs and Examples
15.4 Example Reports (Tables 15.2 Through 15.4)
References
16 Sensory Evaluation in Quality Assurance/Quality Control
16.0 Learning Objectives
16.1 Introduction
16.1.1 What Is Quality, and Why Is It Important?
16.1.2 The Quality Ecosystem
16.1.3 The Role of Sensory in Quality
16.1.4 Stakeholder Groups in a QA/QC Program
16.1.5 General Design Principles of a Sensory Quality Program
16.1.6 Overview: Choice of Methodology
16.2 Starting the Journey – Gathering Information for the Sensory Quality Program
16.2.1 Defining Program Objectives
16.2.2 Understanding the Product(s)
16.2.3 Gathering Information about Current Production Processes
16.2.4 Understanding Resource Needs
16.2.5 Anticipating Implementation Challenges
16.3 Defining Sensory Quality Parameters
16.3.1 Choosing Control Points
16.3.2 Putting Together a Team
16.3.3 Understanding Product Variability
16.3.4 Defining the Control Product
16.3.5 Reviewing Key Defects
16.3.6 Decision-Making
16.3.7 Establishing Specifications and Action Standards
16.4 Choosing the Right Methodology
16.5 Three Methods Commonly Used In Sensory Quality Programs
16.5.1 In-Out
16.5.2 Difference from Control
16.5.3 Attribute Descriptive
16.6 Program Implementation
16.6.1 Ensuring Program Success
16.6.2 Panelist Selection and Training
16.6.3 Sampling
16.6.4 Documentation and Reporting Procedures
16.6.5 Escalation Procedures
16.6.6 Ongoing Program Monitoring and Maintenance
16.7 Controls, References, And Gold Standards
16.7.1 Selecting a Control Sample
16.7.2 Control Storage and Renewal
16.8 Special Considerations
16.8.1 Sensory Quality for Personal and Home Care Products
16.8.2 Working with Co-Manufacturers
16.8.3 Highly Perishable Products
References
17 Advanced Consumer Research Techniques
17.0 Learning Objectives
17.1 Introduction
17.2 Uncovering Unarticulated Needs at the Front End of Innovation
17.2.1 Definition and Purpose
17.2.2 Applications
17.2.3 Tools and Techniques
17.2.4 Design of Research
17.2.5 Data Analysis and Mining
17.3 Exploring Consumer Experiences and Choices through the Product Lifecycle
17.3.1 Definition and Purpose
17.3.2 Applications
17.3.3 Tools and Techniques
17.3.4 Design of Research
17.3.5 Data Analysis and Mining
17.4 Commissioning the Consumer in the Design of New Products
17.4.1 Definition and Purpose
17.4.2 Applications
17.4.3 Tools and Techniques
17.5 Product Renovation: Capturing the Iconic Experience
17.5.1 Definition and Purpose
17.5.2 Applications
17.5.3 Tools and Techniques
17.5.4 Design of Research
17.5.5 Data Analysis and Mining
17.6 Benefit Perception Beyond Liking
17.6.1 Definition and Purpose
17.6.2 Applications
17.6.3 Tools and Techniques
17.6.4 Design of Research
17.7 Category Appraisals, Key Drivers Studies, Preference Mapping, and Sensory Segmentation
17.7.1 Definition and Purpose
17.7.2 Applications
17.7.3 Tools and Techniques
17.7.4 Design of Research
17.8 Use of Consumer Data to Inform Shelf Life or Quality Assurance Limits
17.8.1 Definition and Purpose
17.8.2 Applications
17.8.3 Tools and Techniques
17.8.4 Design of Research
17.9 Substantiation of Advertising Claims
17.9.1 Introduction
17.9.2 Types of Claims
17.9.3 Types of Claims Testing
17.9.4 Managing the Claims Process
17.9.5 Cautions and Things to Consider
17.10 Additional Resources
References
18 Statistical Tables
Table 18.1 Random Orders of the Digits 1–9: Arranged in Groups of Three Columns
Table 18.2 Standard Normal Distribution
Table 18.3 Upper-α Probability Points of Student’s t-Distribution (Entries are tα:ν)
Table 18.4 Percentage Points of the Studentized Range: Upper-α Critical Values for Tukey’s HSD Multiple Comparison Procedure Instructions
Table 18.5 Upper-α Probability Points of χ2-Distribution (Entries are χ2α:ν)
Table 18.6 Upper-α Probability Points of F-Distribution (Entries are Fα:ν1, ν2)
19 Practical Sensory Problems
19.1 Introduction
Appendix 19.1 Moderator Guide for Grated Italian Cheese Groups (Scenario 4)
References
Index