Introduction

  • Harry T. Lawless
  • Hildegarde Heymann
Part of the Food Science Text Series book series (FSTS)

Abstract

In this chapter we carefully parse the definition for sensory evaluation, briefly discuss validity of the data collected before outlining the early history of the field. We then describe the three main methods used in sensory evaluation (discrimination tests, descriptive analysis, and hedonic testing) before discussing the differences between analytical and consumer testing. We then briefly discuss why one may want to collect sensory data. In the final sections we highlight the differences and similarities between sensory evaluation and marketing research and between sensory evaluation and commodity grading as used in, for example, the dairy industry.

Keywords

Permeability Fatigue Marketing Assure Assimilation 

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA
  2. 2.Department of Viticulture and EnologyUniversity of California – DavisDavisUSA

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