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Instrumental assessment of food sensory quality

Titre :	Instrumental assessment of food sensory quality : a practical guide Ajouter au panier
Auteur(s) :	David Kilcast, Éditeur scientifique
Type de document :	Livre
Sujets :	QUALITE ; ANALYSE ORGANOLEPTIQUE ; FLAVEUR ; TEXTURE ; VISCOSITE ; COLORIMETRIE ; INSTRUMENT DE MESURE ; VIANDE ; VOLAILLE ; POISSON ; PRODUIT LAITIER ; FRUIT ; LEGUME ; VIN ; BIERE ; JUS DE FRUIT ; PRODUIT ALIMENTAIRE ; AROME ; GOUT ; PROPRIETE RHEOLOGIQUE ; TECHNIQUE ANALYTIQUE ; CHROMATOGRAPHIE GAZ LIQUIDE ; GATEAU ; BISCUIT
Résumé :	Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flav[...] Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.
Editeur(s) :	CAMBRIDGE : Woodhead Publishing Limited
Date de publication :	2013
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, ISSN 2042-8049, num. 253
Format :	1 vol. (XXVIII-627 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Measurement of the sensory quality of food: an introduction Introduction: food quality and consumer choice The role of instrumental measurement Sensory assessment of quality Instrumental measurement of quality factors Analysis and validation of instrumental measurements PART 1 PRINCIPLES AND PRACTICE 2 Food appearance quality assessment and specification Appearance, total appearance and expectations Food appearance Halo[...] 1 Measurement of the sensory quality of food: an introduction Introduction: food quality and consumer choice The role of instrumental measurement Sensory assessment of quality Instrumental measurement of quality factors Analysis and validation of instrumental measurements PART 1 PRINCIPLES AND PRACTICE 2 Food appearance quality assessment and specification Appearance, total appearance and expectations Food appearance Halo effects Appearance assessment and measurement Applications 3 Principles of food flavour analysis Introduction: flavour perception The analysis of aroma contributors in foods: an introduction Aroma isolation Taste The analysis of compounds contributing to chemesthesis Non-targeted flavor analysis 4 Principles of solid food texture analysis Mechanical characterization of solid foods Destructive measurements 5 Principles of food viscosity analysis Relevance of rheological properties of foods: the consumer’s perception Relevance of rheological properties of foods: the requirements of the processor Basic rheology Measurement systems PART 2 ADVANCES IN METHODS FOR INSTRUMENTAL ASSESSMENT OF FOOD SENSORY QUALITY 6 Food colour measurement using computer vision Principles of colour measurement Computer vision measurements Applications Quantification of colour non-homogeneity Advantages and disadvantages of using computer vision 7 Gas chromatography-olfactometry (GC-O), electronic noses ( e-tongues)for in vivo food flavour measurement Artificial olfaction: gas chromatography-olfactometry (GC-O) Electronic nose (e-nose) and electronic tongue systems Methods of data analysis and pattern recognition Applications 8 Non-destructive methods for food texture assessment Mechanical techniques Optical techniques 9 In-mouth measurement of food quality In vivo visualisation measurements for understanding food behaviour in the mouth Measuring solid food fracture breakdown upon oral processing Measuring soft-solid food breakdown and interaction with saliva Measuring soft-solid food interactions with oral surfaces: lubrication and binding Artificial mouth models 10 Emerging flavour analysis methods for food authentication Established flavour analysis methods for food authentication Emerging volatile techniques used to characterise food authenticity and quality Data analysis: determining relationships between instrumental data and food authenticity 11 Advances in analysis of instrumental food sensory quality data Essentials of matrix algebra and multivariate geometric representation Exploratory data analysis (EDA) Regression Classification PART 3 INSTRUMENTAL ASSESSMENT OF THE SENSORY QUALITY OF PARTICULAR FOODS AND BEVERAGES 12 Instrumental assessment of the sensory quality of meat, poultry and fish Instrumental methods of colour and tenderness analysis Sensory-instrumental methods of flavour analysis Near infra red (NIR) and Fourier transform infrared (FTIR) spectroscopy 13 Instrumental assessment of the sensory quality of baked goods Rheology of muffin and cake-like system batters Determination of the texture of muffins and cake-like products using instrumental methods Biscuit dough rheology Instrumental texture properties of biscuits Height and diameter of biscuits 14 Measurement of the texture of dry crisp products Product characteristics and crispness Methods for characterization of the texture of crisp products 15 Instrumental assessment of the sensory quality of dairy products Identifying key aroma compounds Other methods to characterise the aroma of dairy products Cheese taste and in vivo determination of non-volatiles Instrumental assessment of the texture of dairy products 16 Instrumental assessment of the sensory quality of fruit and vegetables Quality indices and their determination Sorting and classifying principles Routine destructive methods Non destructive testing (NDT) methods Sorting machines 17 Instrumental assessment of the sensory quality of wine Assessment of colour Analysis of odour (aroma): an introduction Extraction techniques for analysis of odour (aroma) Odour (aroma) analysis methods Analysis of taste and mouthfeel 18 Instrumental assessment of the sensory quality of beer Human and instrumental perceptions of beer appearance Human and instrumental perceptions of beer flavor Overall perception of beer flavor 19 Instrumental assessment of the sensory quality of juices Juice appearance Juice aroma Juice taste Juice flavour: instrumental-sensory relations
Langue(s) :	Anglais
Identifiant :	978-0-85709-439-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166271

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.4 KIL	Papier	Empruntable Disponible

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