Sensory evaluation practices / Herbert Stone, Rebecca N. Bleibaum and Heather A. Thomas.

Format:

Book

Author/Creator:

Stone, Herbert, author.

Bleibaum, Rebecca N., author.

Thomas, Heather A., author.

Language:

English

Subjects (All):

Food--Sensory evaluation.

Genre:

Electronic books.

Physical Description:

1 online resource (xiii, 466 pages) : illustrations

Edition:

Fifth edition.

Place of Publication:

London, United Kingdom : Elsevier/Academic Press, [2021]

System Details:

text file

Summary:

"Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes"--Publisher's description.

Contents:

Introduction to sensory evaluation

Organizing and operating a sensory science capability

Measurement

Test strategty and the design of experiments

Discrimination testing

Descriptive analysis

Affective testing

Strategic applications

Epilogue.

Notes:

Includes bibliographical references and index.

Description based on online resource; title from resource home page (ProQuest Ebook Central, viewed December 4, 2020).

Other Format:

Print version: Stone, Herbert. Sensory evaluation practices.

ISBN:

9780128153352

0128153350

OCLC:

1201178391

Access Restriction:

Restricted for use by site license.