Overview
- Authors:
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Harry T. Lawless
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Department of Food Science, Cornell University, Ithaca, USA
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Hildegarde Heymann
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Department of Viticulture and Enology, University of California – Davis, Davis, USA
- The first volume of this book, which has not been updated since 1998, still remains a classroom and research favorite.
- Sensory evaluation is a required class for any Food Science undergraduate major, and this has served for nearly a decade as one of the only texts.
- Comprehensive in scholarship and represents divergent philosophies in the field in a balanced manner
- Includes supplementary material: sn.pub/extras
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Table of contents (20 chapters)
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Front Matter
Pages i-xxiii
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- Harry T. Lawless, Hildegarde Heymann
Pages 1-18
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- Harry T. Lawless, Hildegarde Heymann
Pages 19-56
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- Harry T. Lawless, Hildegarde Heymann
Pages 57-77
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- Harry T. Lawless, Hildegarde Heymann
Pages 79-100
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- Harry T. Lawless, Hildegarde Heymann
Pages 101-123
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- Harry T. Lawless, Hildegarde Heymann
Pages 125-147
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- Harry T. Lawless, Hildegarde Heymann
Pages 149-177
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- Harry T. Lawless, Hildegarde Heymann
Pages 179-201
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- Harry T. Lawless, Hildegarde Heymann
Pages 203-225
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- Harry T. Lawless, Hildegarde Heymann
Pages 227-257
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- Harry T. Lawless, Hildegarde Heymann
Pages 259-281
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- Harry T. Lawless, Hildegarde Heymann
Pages 283-301
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- Harry T. Lawless, Hildegarde Heymann
Pages 303-324
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- Harry T. Lawless, Hildegarde Heymann
Pages 325-347
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- Harry T. Lawless, Hildegarde Heymann
Pages 349-378
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- Harry T. Lawless, Hildegarde Heymann
Pages 379-405
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- Harry T. Lawless, Hildegarde Heymann
Pages 407-432
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- Harry T. Lawless, Hildegarde Heymann
Pages 433-449
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- Harry T. Lawless, Hildegarde Heymann
Pages 451-471
About this book
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Reviews
From the reviews of the second edition:
“This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. … its primary aim is as a textbook for university-level sensory science modules. … also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. … The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference.” (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)
Authors and Affiliations
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Department of Food Science, Cornell University, Ithaca, USA
Harry T. Lawless
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Department of Viticulture and Enology, University of California – Davis, Davis, USA
Hildegarde Heymann
About the authors
Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.
