Sensory Evaluation Practices
- 3rd Edition - April 18, 2004
- Imprint: Academic Press
- Authors: Herbert Stone, Joel L. Sidel
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 6 7 2 6 9 0 - 9
- Paperback ISBN:9 7 8 - 1 - 4 9 3 3 - 0 2 0 1 - 7
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 4 7 4 3 5 - 9
The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the… Read more
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The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.
*Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery
Food sensory professionals, technical managers and product development specialists, industry research directors, marketing, marketing research, advertising professionals, sensory evaluation undergraduates
Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems
- Edition: 3
- Published: April 18, 2004
- Imprint: Academic Press
- Language: English
HS
Herbert Stone
Herbert Stone, Ph.D. is Senior Advisor & Co-Founder of Tragon Corporation where he served as President from 1974-2008. A former Director of Stanford Research Institute’s (SRI) Food & Agricultural Sciences Department, Dr. Stone was President of the Institute of Food Technologists (IFT) from 2004-2005. With a Ph.D. from U.C. Davis, he has lectured worldwide, is the author of over 150 publications, and holds six patents. Dr. Stone founded Tragon® in 1974 with Joel L. Sidel. Dr. Stone serves as the Scientific Editor for the Sensory and Quality Section of the Journal of Food Science. He also serves on the Univ. of Massachusetts and UC Davis advisory boards and also serves as Adjunct Professor, Fuzhou University and Visiting Professor, Southern Yangtze University. He chairs the Sensory Science Scholarship Fund. He is the 2010 recipient of the ASTM E18 Peryam Award for contributions to the science of sensory evaluation.
Affiliations and expertise
Sensory Consulting Services, IFT Past President, Visiting Professor, Zhejiang Gongshang UniversityJS
Joel L. Sidel
In 1974, Stone and Sidel founded the Tragon Corporation, an important sensory consulting and testing company offering full-service consumer goods research. As a pioneering company in the field of sensory evaluation, Tragon has been able to offer unparalleled capabilities to its customers through the Quantitative Descriptive Analysis (QDA) sensory method, a market evaluation system developed by Stone and Sidel.Cumulatively, the authors have over half a century experience in the field of sensory evaluation. In addition to founding the Tragon Corporation, the authors have conducted domestic and international workshops; designed, analyzed, and reported on over 10,000 sensory tests; and have been sensory consultants to the senior management of most major food and consumer products companies.
Affiliations and expertise
Tragon Corporation, Redwood City, CaliforniaRead Sensory Evaluation Practices on ScienceDirect