Chapter 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage
- Jacqueline H. Beckley,
- M. Michele Foley,
- Elizabeth J. Topp,
- J. C. Huang,
- Witoon Prinyawiwatkul
Published Online: 30 NOV 2007
DOI: 10.1002/9780470277621.ch15
© 2007 Blackwell Publishing and the Institute of Food Technologists
Book Title
Accelerating New Food Product Design and Development
Additional Information
How to Cite
Moskowitz, H. R. and Maier, A. (2007) Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage, in Accelerating New Food Product Design and Development (eds J. H. Beckley, M. M. Foley, E. J. Topp, J. C. Huang and W. Prinyawiwatkul), Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470277621.ch15
Publication History
- Published Online: 30 NOV 2007
- Published Print: 19 MAR 2007
ISBN Information
Print ISBN: 9780813808093
Online ISBN: 9780470277621
- Summary
- Chapter
- References
Keywords:
- product category;
- label;
- competitor;
- roadmaps;
- sensory magnitude
Summary
This chapter contains sections titled:
General Introduction
Strategies—Ideation
Descriptive Analysis
Psychophysics and the Contribution of Experimental Psychology
Psychophysical Thinking Unchained—Beyond S-R Thinking to R-R Thinking
What Does the Developer Learn from Simple R-R (Sensory-Liking) Analyses?
Illustrating the Approach Through a Case History—Healthy Bread
An Overview to the Product Modeling
But What about the Specific Ingredients Themselves?