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Putting Sensory Analysis into Practice

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

Abstract

Before running a sensory test, it is important to ensure that all the necessary equipment is at hand, particularly if the products require some preparation prior to serving. Typical equipment would include a conventional oven and hobs, a microwave oven, a refrigerator, a freezer, a food processor, and hand-washing facilities meeting the Food Hygiene Regulations. It is important to achieve maximum control at the preparation stage, to ensure that differences are not introduced inadvertently, and then wrongly interpreted as differences between products at the analysis stage. It is always advisable to ensure that preparation equipment is standardized or calibrated if at all possible.

Keywords

Sensory Analysis Product Standard Ring Test Balance Incomplete Block Design Panel Performance 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Campden & Chorleywood 2000

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

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