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Sensory Evaluation in Quality Control

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Sensory Evaluation of Food

Part of the book series: Food science text series ((FSTS))

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Abstract

It goes without saying that food and consumer product manufacturers are concerned with ensuring the quality of the products they sell. Lately, quality has become a corporate rallying cry. A whole industry of quality specialists has sprung up to introduce popular quality assurance programs with catchy names like “total quality management” Beyond the cheerleading, corporate buzz-words, and maze of consultants lies an honest concern with the delivery and appeal of finished products that will produce consumer satisfaction, brand loyalty, repurchase, and low incidence of consumer complaints.

Consumer researchers are well aware of the quality of products. The food industry constantly faces the demand to maintain both quality and profitability simultaneously. Quality, however, is an elusive concept and as such must be operationalized and measured in order for it to be maintained.”—H.R. Moskowitz (1995).

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Author information

Authors and Affiliations

  1. Cornell University, USA

    Harry T. Lawless

  2. University of Missouri, USA

    Hildegarde Heymann

Authors
  1. Harry T. Lawless
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  2. Hildegarde Heymann
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© 1999 Springer Science+Business Media New York

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Lawless, H.T., Heymann, H. (1999). Sensory Evaluation in Quality Control. In: Sensory Evaluation of Food. Food science text series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-7452-5_16

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  • DOI: https://doi.org/10.1007/978-1-4419-7452-5_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-6499-4

  • Online ISBN: 978-1-4419-7452-5

  • eBook Packages: Springer Book Archive

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