Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

Editor(s): M.C. Gacula

Published Online: 16 APR 2008

Print ISBN: 9780917678370

Online ISBN: 9780470385036

DOI: 10.1002/9780470385036

About this Book

In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.

Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.

Methods for statistical systems (SAS) computer programs are provided

Table of contents

    1. You have free access to this content
    2. Chapter 1.3

      Sensory Evaluation by Quantitative Descriptive Analysis (pages 23–34)

      Herbert Stone, Joel Sidel, Shirley Oliver, Annette Woolsey and Richard C. Singleton

    3. Chapter 1.10

      Reducing the Noise Contained in Descriptive Sensory Data (pages 109–125)

      K.L. Bett, G.P. Shaffer, J.R. Vercellotti, T.H. Sanders and P.D. Blankenship

    4. Chapter 6.6

      Development of a Lexicon for the Description of Peanut Flavor (pages 533–542)

      Peter B. Johnsen, Gail Vance Civille, John R. Vercellott, Timothy H. Sanders and Clare A. Dus

    5. You have free access to this content

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