Nonfood Sensory Practices
- 1st Edition - August 28, 2021
- Imprint: Woodhead Publishing
- Editors: Anne-Marie Pense-Lheritier, Irene Bacle, Julien Delarue
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 9 3 9 - 3
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 1 9 6 8 - 3
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have… Read more
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Request a sales quoteSensory evaluation is applied in very diverse and sometimes unexpected sectors. Nonfood Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development and communication of their products’ sensory properties. This book is thus intended as a first assessment of what is happening in nonfood sectors. It will open perspectives to those sensory professionals who wish to apply and adapt their expertise in food sensory science to other types of products, as well as to those working in nonfood sectors but with lesser background in sensory evaluation.
Many nonfood products are intrinsically complex. They can be used in diverse ways, often in strong interaction with context and – unlike food – over several hours, days or months. This book shows how sensory professionals have adapted to these specificities, not to mention specific needs in terms of panel management and different ways to deal with consumers, users, customers or even sometimes with patients. First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
- Presents methodological specificities and solutions for the sensory evaluation of non-food products
- Includes case studies that help readers understand how to adapt food-centric sensory methods developed for non-food applications
- Triggers new ideas and further useful developments for the sensory evaluation of food products and the study of food-related consumer behaviors
Sensory scientists, sensory science professionals, including those working in R&D and marketing as well as academics and students
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Preface
- 1: Introduction of nonfood sensory evaluation practices
- Abstract
- 1.1: Food and nonfood
- 1.2: The usage of nonfood products
- 1.3: Sectors for nonfood sensory evaluation
- 1.4: Conclusion
- 2: Overview of sensory methods for the evaluation of nonfood products
- Abstract
- Foreword
- 2.1: Introduction
- 2.2: Core methodological principles in sensory evaluation
- 2.3: Overview of sensory evaluation methods
- 2.4: Getting more insights with methods borrowed from other fields
- 2.5: Sensory optimization
- 2.6: Conclusion and general recommendations
- 3: Nonfood sensory studies: Methods and practices
- Abstract
- 3.1: The testing methods applicable to nonfood sectors
- 3.2: The products, the context in which they are used, and the competitive environment
- 3.3: The panels
- 3.4: The attributes and measurement scales
- 3.5: The questionnaires and data collection
- 3.6: The test rooms and experimental conditions
- 3.7: The data collection and statistical analysis
- 3.8: The presentation of the results to aid in decision-making
- 3.9: Conclusion
- 4: Measurements of emotions: Nonfood applications
- Abstract
- 4.1: Introduction
- 4.2: Self-report measures of emotions
- 4.3: Physiological measures of emotions
- 4.4: Observation/behavioral measures of emotion
- 4.5: Brain imaging measures of emotion
- 4.6: Conclusion
- 5: Sensory design: A methodological approach to human engineering
- Abstract
- 5.1: Genesis of sensory design
- 5.2: From design that gives to see to design that gives to perceive
- 5.3: An essential methodological brick: Sensory evaluation
- 5.4: Three case studies to learn more about sensory design
- 5.5: Conclusion: Sensory design, a transdisciplinary expertise
- 6: Sensory evaluation of materials texture
- Abstract
- 6.1: Introduction
- 6.2: Senses considered in material texture perception
- 6.3: Methods and data processing
- 6.4: The relationship between sensory properties and instrumental measurement
- 6.5: Case study
- 6.6: Conclusion
- 7: Sensory evaluation to identify off-flavor derived from packaging material
- Abstract
- 7.1: Introduction
- 7.2: Possible ways of interaction between the packaging material and the packaged product
- 7.3: Possible sources for volatile and odor-active compounds causing off-flavor in the packaged product
- 7.4: Requirements to panelists and panel training
- 7.5: Methods used for the sensory evaluation of packaging materials
- 7.6: Limitations and difficulties
- 7.7: Conclusion
- 8: The packaging experience shift: Moving from product-centric to life-centric design
- Abstract
- 8.1: Introduction
- 8.2: What is the essence of packaging?
- 8.3: Sustainability and circularity in packaging
- 8.4: How to approach packaging design
- 8.5: The sensory signature of packaging
- 8.6: Recommendations to designers, product developers, and companies
- 9: Sensory methods for cosmetics evaluation
- Abstract
- 9.1: Introduction
- 9.2: Cosmetics and senses
- 9.3: General requirements for cosmetic products
- 9.4: Study cases
- 9.5: Conclusion
- 10: Sensory evaluation of cosmetic functional ingredients
- Abstract
- 10.1: Safety in the sensory evaluation of cosmetic ingredients
- 10.2: Condition standardization
- 10.3: Ingredient sensory data as an innovation lever
- 10.4: Quality control
- 10.5: Conclusion
- 11: Fragrances and sensory evaluation techniques
- Abstract
- 11.1: What is a fragrance and which kind of product are we talking about?
- 11.2: How a fragrance is created?
- 11.3: Conclusion
- 12: Sensory evaluation of cars
- Abstract
- 12.1: Introduction
- 12.2: Context of the automotive industry
- 12.3: Guidelines and best practices for sensory analysis of cars
- 12.4: Conclusion
- 13: A genetic approach for the interactive design of sounds: Application to electric vehicles
- Abstract
- Acknowledgments
- 13.1: Introduction
- 13.2: Background on IGA
- 13.3: Application of IGA to the design of sounds
- 13.4: Conclusion
- 14: Sensory evaluation and sport materials
- Abstract
- Acknowledgments
- 14.1: Introduction
- 14.2: General information on sensory sciences in conception
- 14.3: Types of products
- 14.4: Criteria for panel recruitment
- 14.5: Specificities related to sports sector
- 14.6: Example of method applications and adaptations
- 14.7: Limits and discussion
- 14.8: Conclusions and perspectives
- 15: Sensory and consumer sciences applicated on ornamental plants
- Abstract
- Acknowledgments
- 15.1: Introduction
- 15.2: The ornamental plant, a multisensory product
- 15.3: Adaptation of sensory methodologies to the specificities of ornamental vegetal plants
- 15.4: Some examples of sensory characterization of ornamental plants
- 15.5: Identifying drivers of liking and weighing between intrinsic and extrinsic variables
- 15.6: Conclusion and future trends
- 16: Sensory evaluation of pet food products
- Abstract
- Acknowledgments
- 16.1: Sensory evaluation of pet products: Challenges
- 16.2: Food consumption analysis: The golden standard in pet food sensory evaluation
- 16.3: Body language
- 16.4: The role of incentive salience in pet food enjoyment assessment
- 16.5: Physiological indicator of food palatability in companion animals
- 16.6: Conclusion
- 17: Evaluating the sensory properties of medicinal products
- Abstract
- 17.1: Why does the pharma sector need sensory science?
- 17.2: The place of sensory science in pharmaceutical development
- 17.3: Challenges for sensory science in medicinal development
- 17.4: Conclusion
- 18: How can multidimensional assessments be standardized? Focus on medicine acceptability, from neonates to centenarians
- Abstract
- 18.1: Introduction
- 18.2: Designing a reference framework
- 18.3: Conclusion and perspective
- 19: Interview of Thierry Lageat, a pioneer in the sensory evaluation of nonfood products
- Index
- Edition: 1
- Published: August 28, 2021
- Imprint: Woodhead Publishing
- No. of pages: 390
- Language: English
- Paperback ISBN: 9780128219393
- eBook ISBN: 9780128219683
AP
Anne-Marie Pense-Lheritier
Anne-Marie Pensé-Lhéritier is professor at Ecole de Biologie Industrielle (EBI) in France, she has developed more than 20 years ago a sensory panel that has become an international reference for the evaluation of topical products and oral forms. Her expertise has been recognized by the national agencies and standards organization in which Anne-Marie Pensé-Lhéritier is listened to for her expertise in the field of non-food sensory evaluation. In addition, she has conducted numerous research projects in partnership with industrialists for cosmetics, pharmaceutical but also for the fields of glass, automotive or even textiles. She is now coordinating, among others international projects, to improve the acceptability of medicines by children.
Affiliations and expertise
Professor and Head of the Formulation and Sensory Evaluation Department, EBInnov, Ecole de Biologie Industrielle, Cergy, FranceIB
Irene Bacle
Irène Bacle spent most of her career in the pharmaceutical industry where she developed a strong expertise of all areas of sensory evaluation. She has applied sensory analysis to many consumer good categories, including cosmetics, personal care products, oral and dental care, as well as to drugs and medical devices. She has experienced cultural diversity while working with panels in many different countries in Europe, Asia and South America. This led her to value the importance of product usage and specific consumption habits in all her projects. She is now a consultant in sensory analysis and works with companies to assess their needs and to design and set up efficient sensory and consumer studies.
Affiliations and expertise
Sensory Analysis Consulting, Castanet-Tolosan, France; Consultant in sensory analysis for consumer goods as cosmetics or healthy products, food supplements, medical devices, support stockings, for packaging (use and dosage), for perfumes or textiles, for designJD
Julien Delarue
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).
Affiliations and expertise
Associate Professor of Sensory and Consumer Science, AgroParisTech, Paris Institute of Technology for Life, Food and Environmental Sciences, FranceRead Nonfood Sensory Practices on ScienceDirect