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Guidelines for Sensory Analysis in Food Product Development and Quality Control

  • Roland P. Carpenter
  • David H. Lyon
  • Terry A. Hasdell

Table of contents

  1. Front Matter
    Pages i-xxvii
  2. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 1-11
  3. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 13-34
  4. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 35-58
  5. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 59-70
  6. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 71-93
  7. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 95-120
  8. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 121-127
  9. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 129-141
  10. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 143-144
  11. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 145-147
  12. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 149-151
  13. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 153-155
  14. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 157-167
  15. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 169-170
  16. Roland P. Carpenter, David H. Lyon, Terry A. Hasdell
    Pages 171-175
  17. Back Matter
    Pages 177-210

About this book

Introduction

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. 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 always 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 scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Keywords

control design food food industry physiology quality quality assurance quality control

Authors and affiliations

  • Roland P. Carpenter
    • 1
  • David H. Lyon
    • 2
  • Terry A. Hasdell
    • 3
  1. 1.Unilever Research ColworthBedfordshireUK
  2. 2.Campden & Chorleywood Food Research AssociationGloucestershireUK
  3. 3.United Biscuits (U.K.) LtdBuckinghamshireUK

Bibliographic information