Principles of Sensory Evaluation of Food
- 1st Edition - January 1, 1965
- Imprint: Academic Press
- Authors: Maynard A. Amerine, Rose Marie Pangborn, Edward B. Roessler
- Editors: M. L. Anson, E. M. Mrak, C. O. Chichester
- Language: English
- Hardback ISBN:9 7 8 - 1 - 4 8 3 2 - 0 0 1 8 - 7
- Paperback ISBN:9 7 8 - 1 - 4 8 3 2 - 1 1 7 8 - 7
- eBook ISBN:9 7 8 - 1 - 4 8 3 2 - 2 5 2 1 - 0
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quotePrinciples of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.
PrefaceChapter 1 Sensory Evaluation Problems of the Food Industry I. Early History II. Modern Sensory Problems III. The Senses IV. Relation of the Senses to Food Habits V. Summary ReferencesChapter 2 The Sense of Taste I. Anatomy II. Classification III. Four Tastes IV. Taste Qualities V. Relative Intensity VI. Reaction Time VII. Effect of Disease VIII. Taste Thresholds IX. Effect of Temperature X. Effect of Taste Medium XI. Taste and Chemical Configuration XII. Taste Theories XIII. The Basic Tastes XIV. The Special Case of Phenylthiocarbamide (PTC) XV. Sodium Benzoate XVI. The Taste of Monosodium Glutamate (MSG) XVII. Interaction of Tastes XVIII. Summary ReferencesChapter 3 Olfaction I. Importance of Odor II. Definition of Odor III. History of Odor Research IV. Odor Classification V. Chemical Specificity VI. Anatomy of Olfactory Region VII. Neural Mechanisms VIII. Olfactory Abnormalities IX. Odor Testing Techniques X. Thresholds XI. Odor Intensities XII. Adaptation XIII. Theories of Olfaction XIV. Summary ReferencesChapter 4 Visual, Auditory, Tactile, and Other Senses I. Vision II. Audition III. Oral Perception Other Than Taste IV. Other Senses V. Summary ReferencesChapter 5 Factors Influencing Sensory Measurements I. Attitudinal Factors II. Motivation III. Psychological Errors in Judgments IV. Relation between Stimulus and Perception V. Adaptation VI. Summary ReferencesChapter 6 Laboratory Studies: Types and Principles I. Types of Tests II. Panel Selection and Testing Environment III. Serving Procedures IV. Instructions to Judges V. Summary ReferencesChapter 7 Laboratory Studies: Difference and Directional Difference Tests I. Difference Tests II. Directional Difference Tests III. Analysis of Results IV. Classification of Difference Tests V. Two-Sample Tests VI, Three-Sample Tests VII. Multisample Tests VIII. Comparison of Procedures IX. Summary ReferencesChapter 8 Laboratory Studies: Quantity-Quality Evaluation I. Ranking II. Scoring III. Hedonic Scaling IV. Dilution Procedures V. Descriptive Sensory Analysis VI. "Contour" Method VII. Other Procedures VIII. Summary ReferencesChapter 9 Consumer Studies I. Factors Influencing Acceptance and Preference II. Objectives of Consumer Preference Studies III. Information Obtained from Consumer Studies IV. Factors Influencing Results from Consumer Surveys V. Methods of Approach VI. Development of the Questionnaire VII. Types of Questionnaires VIII. Serving Procedures IX. Comparison of Laboratory Panels with Consumer Panels X. Limitations of the Consumer Survey ReferencesChapter 10 Statistical Procedures I. Hypothesis Testing II. Difference Tests III. Sequential Analysis IV. Differences between Two Means V. Analysis of Variance VI. Experimental Designs VII. Ranking Methods VIII. Consumer Preference IX. Correlation and Regression X. Summary ReferencesChapter 11 Physical and Chemical Tests Related to Sensory Properties of Foods I. Color and Appearance II. Taste and Flavor III. Texture IV. General Quality V. Summary ReferencesAppendix: Tables A to I Glossary of TermsAuthor IndexSubject Index
- Edition: 1
- Published: January 1, 1965
- No. of pages (eBook): 612
- Imprint: Academic Press
- Language: English
- Hardback ISBN: 9781483200187
- Paperback ISBN: 9781483211787
- eBook ISBN: 9781483225210
MA
M. L. Anson
Affiliations and expertise
Cambridge, MassachusettsEM
E. M. Mrak
Affiliations and expertise
University of California, Davis, CaliforniaRead Principles of Sensory Evaluation of Food on ScienceDirect