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Principles of sensory evaluation of food
Title:
Principles of sensory evaluation of food
Author:
Amerine, Maynard A. (Maynard Andrew), 1911-1998.
ISBN:
9781483200187
9781483225210
Personal Author:
Publication Information:
New York, Academic Press, 1965.
Physical Description:
1 online resource (x, 602 pages) illustrations.
Series:
Food science and technology
Food science and technology (Academic Press)
Contents:
Front Cover; Principles ofSensory Evaluation of Food; Copyright Page; Preface; Table of Contents; Chapter 1. Sensory Evaluation Problems of the Food Industry; I. Early History; II. Modern Sensory Problems; III. The Senses; IV. Relation of the Senses to Food Habits; V. Summary; REFERENCES; Chapter 2. The Sense of Taste; I. Anatomy; II. Classification; III. Four Tastes; IV. Taste Qualities; V. Relative Intensity; VI. Reaction Time; VII. Effect of Disease; VIII. Taste Thresholds; IX. Effect of Temperature; X. Effect of Taste Medium; XI. Taste and Chemical Configuration; XIII. The Basic Tastes
XIV. The Special Case of Phenylthiocarbamide ( P T C )XV. Sodium Benzoate; XVI. The Taste of Monosodium Glutamate (MSG); XVII . Interaction of Tastes; XVIII. Summary; REFERENCES; Chapter 3. Olfaction; I. Importance of Odor; II. Definition of Odor; III. History of Odor Research; IV. Odor Classification; V. Chemical Specificity; VI. Anatomy of Olfactory Region; VII . Neural Mechanisms; VIII . Olfactory Abnormalities; IX . Odor Testing Techniques; X. Thresholds; XI. Odor Intensities; XII . Adaptation; X III .Theories of Olfaction; XIV. Summary; REFERENCES
Chapter 4. Visual, Auditory, Tactile, and Other SensesI. Vision; II. Audition; III. Oral Perception Other Than Taste; IV. Other Senses; V. Summary; REFERENCES; Chapter 5. Factors Influencing Sensory Measurements; I. Attitudinal Factors; II. Motivation; III. Psychological Errors in Judgments; IV. Relation between Stimulus and Perception; V. Adaptation; VI. Summary; REFERENCES; Chapter 6. Laboratory StudiesiTypes and Principles; I. Types of Tests; II. Panel Selection and Testing Environment; III. Serving Procedures; IV. Instructions to Judges; V. Summary; REFERENCES
Chapter 7. Laboratory Studies: Difference and DirectionalDifference TestsI. Difference Tests; II. Directional Difference Tests; III. Analysis of Results; IV. Classification of Difference Tests; V. Two-Sample Tests; VI. Three-Sample Tests; VII . Multis ample Tests; VIII. Comparison of Procedures; IX . Summary; REFERENCES; Chapter 8. Laboratory Studies: Qantity-Quality Evaluation; I. Ranking; II. Scoring; III. Hedonic Scaling; IV. Dilution Procedures; V. Descriptive Sensory Analysis; VI. ""Contour"" Method; VII . Other Procedures; VIII. Summary; REFERENCES; Chapter 9. Consumer Studies
I . Factors Influencing Acceptance and PreferenceII. Objectives of Consumer Preference Studies; III. Information Obtained from Consumer Studies; IV. Factors Influencing Results from Consumer Surveys; V. Methods of Approach; VI. Development of the Questionnaire; V I I . Types of Questionnaires; VIII. Serving Procedures; X. Limitations of the Consumer Survey; REFERENCES; Chapter 10. Statistical Procedures; I. Hypothesis Testing; I I . Difference Tests; III. Sequential Analysis; IV. Differences between Two Means; V. Analysis of Variance; VI. Experimental Designs; VII . Ranking Methods
Abstract:
Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer.
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Electronic Access:
ScienceDirect http://www.sciencedirect.com/science/book/9781483200187Available:*
Shelf Number | Item Barcode | Shelf Location | Status |
|---|---|---|---|
| TX541 .A74 | 1175957-1001 | Elsevier E-Book Collections | Searching... |
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