Chapter 1.3. Sensory Evaluation by Quantitative Descriptive Analysis

  1. M.C. Gacula Jr. Ph.D.
  1. Herbert Stone,
  2. Joel Sidel,
  3. Shirley Oliver,
  4. Annette Woolsey and
  5. Richard C. Singleton

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch1c

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Stone, H., Sidel, J., Oliver, S., Woolsey, A. and Singleton, R. C. (2004) Sensory Evaluation by Quantitative Descriptive Analysis, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch1c

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Dept. of Food and Plant Sciences Stanford Research Institute Menlo Park. CA 94025.

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • sensory evaluation techniques;
  • flavor characterization;
  • collective judgments;
  • industry associations;
  • panelists

Summary

This Chapter Contains Section Titled:

  • The Traditional View

  • An Alternative To The Expert

  • Improved Technique Developed

  • Equal-Interval Scale Chosen

  • What Qda Is

  • Analyzing Subject Performance

  • Detecting Product Differences

  • Developing A Model

  • An Evolutionary Process

  • References