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Sensory evaluation practices [electronic resource] / edited by Herbert Stone, Rebecca Bleibaum and Heather A. Thomas.
ISBN:
9780123820877
Title:
Sensory evaluation practices [electronic resource] / edited by Herbert Stone, Rebecca Bleibaum and Heather A. Thomas.
Author:
Stone, Herbert.
Edition:
4th ed.
Publication Information:
Burlington : Elsevier Science, 2012.
Physical Description:
1 online resource (449 p.)
Series:
Food Science and Technology
General Note:
Description based upon print version of record.
Contents:
1 Introduction to Sensory Evaluation; 1.1 Introduction and objective; 1.2 Historical background; 1.3 Development of sensory evaluation; 1.4 Defining sensory evaluation; 1.5 A physiological and psychological perspective; 2 The Organization and Operation of a Sensory Evaluation Program; 2.1 Introduction; 2.2 Organizing a sensory evaluation program; 2.2.1 Goals and objectives; 2.2.2 Program strategy; 2.2.3 Professional staff; 2.2.4 Facilities; 2.2.4.1 Booth area; 2.2.4.2 Preparation area
2.2.4.3 Data processing2.2.4.4 Satellite facility; 2.2.5 Test methods; 2.2.6 Selection of subjects; 2.2.7 Subject screening procedures; 2.2.8 Performance monitoring and motivation; 2.2.9 Requests and reports; 2.2.10 Operations manual; 2.2.11 Planning and research; 2.2.12 Strategic use of research vendors; 2.2.12.1 Advantages of using outside resources; 2.3 Conclusions; 3 Measurement; 3.1 Introduction; 3.2 Components of measurement: scales; 3.2.1 Nominal scales; 3.2.2 Ordinal scales; 3.2.3 Interval scales; 3.2.4 Ratio scales; 3.3 Selected measurement techniques; 3.3.1 Hedonic scale
3.3.2 Face scales3.3.3 Labeled affective magnitude scale; 3.3.4 Just-about-right scale; 3.3.4.1 Option A; 3.3.4.2 Option B; 3.3.4.3 Option C; 3.3.5 Other scales of interest; 3.4 Conclusion; 4 Test Strategy and the Design of Experiments; 4.1 Introduction; 4.2 Test request and objective; 4.3 Product criteria; 4.4 Psychological errors; 4.4.1 Error of central tendency; 4.4.2 Time-order error; 4.4.3 Error of expectation; 4.4.4 Error of habituation and of anticipation; 4.4.5 Stimulus error; 4.4.6 Logical error and leniency error; 4.4.7 Halo effect; 4.4.8 Proximity error
4.4.9 Contrast and convergence errors4.5 Statistical considerations; 4.5.1 Reliability and validity; 4.5.2 Replication; 4.5.3 Independence and dependence of judgments; 4.5.4 Random selection of subjects; 4.5.5 Risk in the decision-making process: Type 1 and Type 2 errors; 4.5.6 Statistical measures; 4.5.6.1 The t-test; 4.5.6.2 Analysis of variance; 4.5.6.3 Multiple-factor designs and analyses; 4.6 Experimental design considerations; 4.7 Selected product designs; 5 Discrimination Testing; 5.1 Introduction; 5.2 Methods; 5.2.1 Paired-comparison test; 5.2.2 Duo-trio test; 5.2.3 Triangle test
5.2.4 Other test methods5.3 Components of testing; 5.3.1 Organization and test management; 5.3.2 Test requests; 5.3.3 Test objectives; 5.3.4 Test procedures; 5.3.4.1 Product screening; 5.3.4.2 Test selection; 5.3.4.3 Subject selection; 5.3.4.4 Product preparation and serving; 5.3.4.5 Lighting; 5.3.4.6 Carriers; 5.3.4.7 Coding; 5.3.4.8 Experimental design; 5.3.5 Data analysis and interpretation; 5.3.6 The just-noticeable difference; 5.4 Special problems; 5.4.1 Is there preference after difference?; 5.4.2 Magnitude or degree of difference; 5.4.3 Equivalency and similarity testing
5.4.4 Description of difference
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2012
Publication Information:
Burlington : Elsevier Science, 2012.