Infodoc : Sciences, Techniques et Culture

Part I Designing a sensory quaIity control program
1 Designing a sensory quality control program
1.1 Introduction
1.2 Company culture and commitment to quality
1.3 Establishing a sensory quality control (QC) program
1.4 Key elements of a sensory quality control (QC) program
1.5 Overview of approaches used to define sensory targets
1.6 External support and consultancy
1.7 References
2 Selection and management of staff for sensory[...]

Part I Designing a sensory quaIity control program
1 Designing a sensory quality control program
1.1 Introduction
1.2 Company culture and commitment to quality
1.3 Establishing a sensory quality control (QC) program
1.4 Key elements of a sensory quality control (QC) program
1.5 Overview of approaches used to define sensory targets
1.6 External support and consultancy
1.7 References
2 Selection and management of staff for sensory quaIity control
2.1 Introduction
2.2 Personnel required for sensory quality control
2.3 Setting up a quality control (QC) panel
2.4 Maintaining the quality control (QC) panel: performance, motivation and size
2.5 Possible issues
2.6 Case study: selection and management of staff for sensory quality control of cereal-based ingredients
2.7 Future trends
2.8 Sources of further information and advice
2.9 References
3 Proficiency testing of sensory panels
3.1 Introduction
3.2 Design and implementation of proficiency testing
3.3 Panels
3.4 Analysis of data/validation of results
3.5 Panel performance
3.6 Glossary
3.7 References and further reading
Part II Methods for sensory quality control and analysis of results
4 Sensory methods for quality control
4.1 Introduction
4.2 Descriptive specifications (DS) method
4.3 'ln/out' (or pass/fail) method
4.4 Difference from control (DFC) method
4.5 'A' not 'N method
4.6 Paired comparison methods (e.g. 2AFC, n-AFC, simple difference test)
4.7 Scaling method (including targeted scaling)
4.8 Ranking test
4.9 Triangle test
4.10 Quality scoring/grading/rating method
4.11 Magnitude estimation and duo-trio methods
4.12 In-house and do-it-yourself (DIY) methods
4.13 References
5 Establishing product sensory specifications
5.1 Introduction
5.2 Rationale using sensory specifications
5.3 Defining sensory specifications
5.4 Reference samples
5.5 Implementation of sensory specifications
5.6 Maintenance and follow-up
5.7 Case study
5.8 References
6 Combining instrumental and sensory methods in food quality control
6.1 Introduction: the perceptual basis of food quality
6.2 The role of instrumental measurement
6.3 Sensory analysis of quality
6.4 Instrumental measurement of quality factors
6.5 Analysis and validation of instrumental measurements
6.6 Future trends
6.7 Sources of further information
6.8 References
7 Statistical approaches to sensory quality control
7.1 Introduction
7.2 Statistics defined
7.3 Managing risk
7.4 Knowing your product
7.5 Methods of measurement and practical examples
7.6 Practical considerations
7.7 Assessor proficiency and validation
7.8 Sensory instrumental correlations
7.9 Product matching
7.10 Conclusions
7.11 References and further reading
Part III Sensory quality control in practice
8 Using sensory techniques for shelf-life assessment
8.1 Introduction
8.2 What is shelf-life?
8.3 Setting or confirming shelf-life?
8.4 The case study: Setting up shelf-life confirmation studies for an ambient product
8.5 References and further reading
9 Sensory quality control for taint prevention
9.1 Introduction
9.2 Chemistry of taint
9.3 Sources of taints
9.4 Detection and analysis of taints
9.5 Sensory testing procedures
9.6 Diagnostic taint testing
9.7 Taint prevention
9.8 The role of sensory quality control (QC) in taint prevention
9.9 Ethical aspects
9.10 Case studies
9.11 Future trends
9.12 Sources of further information
9.13 References and further reading
10 Sensory quality definition of food ingredients
10.1 Introduction
10.2 Developing good quality ingredients in a consumer-oriented approach
10.3 Case study 1: What's your texture?
10.4 Case study 2: A toast bread for Chinese consumers
10.5 References
11 Sensory quality control in the chilled and frozen ready meal, soup and sauce sector
11.1 Introduction
11.2 Sensory quality assurance (QA) in the recipe development process
11.3 Sensory quality assurance (QA) in the post-development product scale-up phase
11.4 Sensory quality assurance (QA) in the production process
11.5 Sensory quality assurance (QA) after product despatch
11.6 Conflicts of interest
11.7 Conclusions
11.8 Acknowledgements
11.9 Sources of further information
12 Sensory quality control in the wine industry
12.1 Introduction
12.2 Historical perspective
12.3 European standards of wine quality
12.4 The concept of wine quality
12.5 Attempts to standardize wine quality evaluation
12.6 Wine and the development of sensory evaluation as a science
12.7 Factors affecting wine quality
12.8 Levels of wine quality
12.9 Approaches to determining wine quality
12.10 Current sensory quality control practices in winemaking
12.11 Future of sensory evaluation in the wine industry
12.12 Sources of further information
12.13 References
13 Sensory quality control of distilled beverages
13.1 Introduction
13.2 Origins of sensory quality control of spirits
13.3 Procedures and precautions
13.4 Current industry practices
13.5 Taints and off-flavours
13.6 Sources of further information
13.7 References
14 Sensory quality control of fresh produce
14.1 Introduction
14.2 The role of sensory analysis in quality control of fruit and vegetables
14.3 A case study: Influence of storage temperature on the sensory quality of apples
14.4 Acknowledgements
14.5 References
15 Sensory quality management of fish
15.1 Introduction: quality indices for fish
15.2 Guidelines for sensory evaluation of fish
15.3 Sensory evaluation of fish
15.4 Developing a quality index
15.5 Using quality indices in storage management and production planning
15.6 Keeping fish under different storage conditions
15.7 Future trends
15.8 Acknowledgements
15.9 References
16 Sensory quality control in foodservice
16.1 Introduction
16.2 Aspects of sensory analysis in foodservice
16.3 Formal methods applicable to foodservice
16.4 Informal methods applicable to foodservice
16.5 Sensory quality control in foodservice - a case study
16.6 Future trends
16.7 Sources of further information and advice
16.8 References
17 Sensory quality control of consumer goods other than food
17.1 Introduction
17.2 General recommendations
17.3 The control of sensory quality of non-food products: cases
17.4 Conclusion
17.5 Future trends
17.6 Sources of further information
17.7 References
Appendix: Going forward - Implementing a sensory quality control program
A.1 Piloting the program
A.2 Refinement and consolidation
A.3 Quality assurance (QA)
A.4 The effectiveness of a sensory quality control (QC) program
A.5 Maintaining the effectiveness of a sensory quality control /quality assurance (QC/QA) program
A.6 Continuous improvement