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Guidelines for Sensory Analysis in Food Product Development and Quality Control

  • David H. Lyon
  • Mariko A. Francombe
  • Terry A. Hasdell
  • Ken Lawson

Table of contents

  1. Front Matter
    Pages i-xx
  2. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 1-7
  3. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 9-17
  4. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 19-38
  5. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 39-46
  6. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 47-57
  7. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 59-75
  8. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 77-82
  9. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 83-87
  10. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 89-91
  11. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 93-94
  12. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 95-99
  13. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 101-103
  14. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 105-107
  15. David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson
    Pages 109-110
  16. Back Matter
    Pages 111-131

About this book

Introduction

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 product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro­ duction. Most relevant, though, is that the people respon­ sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi­ ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Keywords

control food food industry quality quality control

Editors and affiliations

  • David H. Lyon
    • 1
  • Mariko A. Francombe
    • 2
  • Terry A. Hasdell
    • 3
  • Ken Lawson
    • 4
  1. 1.Campden Food and Drink Research AssociationUK
  2. 2.RHM Research and Engineering LtdUK
  3. 3.United Biscuits Group Research and Development CentreUK
  4. 4.Mars Confectionery UK LtdUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-1999-7
  • Copyright Information David H. Lyon, Mariko A. Francombe, Terry A. Hasdell and Ken Lawson 1992
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5825-1
  • Online ISBN 978-1-4615-1999-7
  • Buy this book on publisher's site