Quality Control and Shelf-Life (Stability) Testing

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


Two routine functions of a sensory department may be quality control testing and the measurement of product stability or shelf life. These activities may involve any of the three main kinds of sensory testing or modifications of them. However, there are unique constraints for these tests, different types of analyses, and specific models for these data. This chapter discusses different procedures for sensory quality control, presents a recommended procedure, and outlines the programmatic requirements for establishing and maintaining a sensory QC function. The second section of the chapter presents an introduction to shelf-life testing, its special considerations, and some of the models used for stability testing data.


Sensory Evaluation Failure Time Sensory Panel Product Failure Boar Taint 
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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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