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Laboratory Exercises for Sensory Evaluation

  • Textbook
  • © 2013

Overview

Authors:
  1. Harry T. Lawless

    1. , Department of Food Science, Cornell University, Ithaca, USA

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  • Complements the flagship textbook
  • Sensory Evaluation of Foods Easily adaptable to coursework
  • Includes problem sets

Part of the book series: Food Science Text Series (FSTS)

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Table of contents (16 chapters)

  1. Front Matter

    Pages i-xv
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  2. Introductory Material and General Instructions

    1. Front Matter

      Pages 1-1
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    2. Introduction and General Instructions for Students

      • Harry T. Lawless
      Pages 3-11

    3. Introduction for Instructors and Teaching Assistants

      • Harry T. Lawless
      Pages 13-16

  3. Eleven Laboratory Exercises in Sensory Evaluation

    1. Front Matter

      Pages 17-17
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    2. Screening Panelists Using Simple Sensory Tests

      • Harry T. Lawless
      Pages 19-26

    3. Comparison of Discrimination Test Methods

      • Harry T. Lawless
      Pages 27-36

    4. Forced-Choice Thresholds Using an Ascending Method of Limits

      • Harry T. Lawless
      Pages 37-44

    5. Signal Detection Theory and the Effect of Criterion on Response

      • Harry T. Lawless
      Pages 45-56

    6. Sweetness of Fructose and Sucrose Determined by Different Scaling Methods

      • Harry T. Lawless
      Pages 57-69

    7. Time-Intensity Scaling

      • Harry T. Lawless
      Pages 71-77

    8. Flavor Profile Method

      • Harry T. Lawless
      Pages 79-84

    9. Introduction to Descriptive Analysis

      • Harry T. Lawless
      Pages 85-91

    10. Use of Reference Standard in Panel Training

      • Harry T. Lawless
      Pages 93-99

    11. Acceptance and Preference Testing

      • Harry T. Lawless
      Pages 101-107

    12. Optimization by Ad Libitum Mixing and the Just-About-Right Scale

      • Harry T. Lawless
      Pages 109-115

  4. Brief Exercises and Group Projects

    1. Front Matter

      Pages 117-117
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    2. Group Exercise in Descriptive Analysis

      • Harry T. Lawless
      Pages 119-124

    3. Brief Exercises

      • Harry T. Lawless
      Pages 125-134

  5. Statistical Problem Sets for Sensory Evaluation

    1. Front Matter

      Pages 135-135
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Keywords

About this book

Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.

Authors and Affiliations

  • , Department of Food Science, Cornell University, Ithaca, USA

    Harry T. Lawless

About the author

Harry T. Lawless is Professor Emeritus in the Department of Food Science, Cornell University.

Bibliographic Information

  • Book Title: Laboratory Exercises for Sensory Evaluation

  • Authors: Harry T. Lawless

  • Series Title: Food Science Text Series

  • DOI: https://doi.org/10.1007/978-1-4614-5713-8

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2013

  • Softcover ISBN: 978-1-4614-5682-7Published: 11 December 2012

  • eBook ISBN: 978-1-4614-5713-8Published: 12 December 2012

  • Series ISSN: 1572-0330

  • Series E-ISSN: 2214-7799

  • Edition Number: 1

  • Number of Pages: XIV, 151

  • Number of Illustrations: 14 b/w illustrations, 2 illustrations in colour

  • Topics: Food Science, Receptors, Analytical Chemistry

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