Guidelines for Sensory Analysis in Food Product Development and Quality Control

Description

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli­ cated, objective, unbiased sensory assessment, which can be applied rou­ tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien­ tists have perpetuated this fear by failing to recognize the industrial con­ straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance. Front Matter....Pages i-xxvii What Is Sensory Analysis Used for?....Pages 1-11 The Relationship of Physiology and Psychology to Sensory Analysis....Pages 13-34 How To Use Sensory Analysis To Meet Your Objective....Pages 35-58 The Products for Sensory Analysis....Pages 59-70 Who Are the Right People for Sensory Analysis?....Pages 71-93 Experimental Design and Data Analysis....Pages 95-120 Reporting and Recording....Pages 121-127 Putting Sensory Analysis into Practice....Pages 129-141 Case History: Specification and Quality Control....Pages 143-144 Case History: Shelf-Life Studies....Pages 145-147 Case History: Taint Investigation....Pages 149-151 Case History: Taint Prevention....Pages 153-155 Case History: Mapping of Coffee Products....Pages 157-167 Case History: Quality Control in Product Batching....Pages 169-170 Case History: Graphical Methods for Monitoring Profile Panel Performance....Pages 171-175 Back Matter....Pages 177-210