Abstract
In later chapters of this textbook, we will often state that a particular method should be performed using standard sensory practices. This chapter will describe what we mean by “standard sensory practices” Table 3.1 provides a checklist of many of the good practice guidelines discussed in this chapter; this table can be used by sensory specialists to ensure that the study has been thought through. It should be remembered that a good sensory specialist will always follow the standard practices because that would help ensure that he or she will obtain consistent, actionable data. However, an experienced sensory scientist will occasionally disregard the standard practice guidelines. When one breaks these rules, one always has to be fully aware of the consequences, the risks entailed, and whether one still can get valid data from the study.
Some of the reasons some experimenters advance in trying to resist a (scientfic approach) to their work are that: (a) There is no reason to suppose that there will be a bias; (b) it means much more work; (c) things might get mixed up.
There is no reason to suppose that there will not be a bias. As regards (b), one may ask, “more than what?” For that a valid experiment takes more work than an invalid experiment is irrelevant to a man who is wanting to make valid inferences. As regards (c), one feels sympathy, but if an experimenter isn’t willing to do a decent job, why doesn’t he choose some other easier way of earning a living. —Brownlee, 1957, p. 1.
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Lawless, H.T., Heymann, H. (1999). Principles of Good Practice. In: Sensory Evaluation of Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7843-7_3
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