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Titre :	Sensory evaluation techniques Ajouter au panier
Auteur(s) :	Morten C. Meilgaard Gail Vance Civille B. Thomas Carr
Type de document :	Livre
Sujets :	Analyse organoleptique ; Comportement du consommateur ; Méthode statistique Aliments -- Analyse sensorielle ; Aliments -- Saveur ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Analyse sensorielle ; Études de cas ; Consommateurs -- Comportement ; Évaluation ; Industrie ; Marketing industriel ; Mesures de probabilités ; Méthodes statistiques ; Odorat ; Organes des sens ; Procédés de fabrication ; Qualité -- Contrôle ; Toucher
Résumé :	From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the Spectrum™ method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in [...] From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the Spectrum™ method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing. Key highlights of this book include: - intuitive organization - statistical methods adapted to suit a more basic consumer methodology - material to reflect advances in Internet testing - time-intensity testing methods - chapters on advanced sensory processes, quality control testing, advertising claims, and business challenges - material on mapping and sorting, graph theory, multidimensional scaling, and flash profiling techniques - explanations of theories of integrity, amplitude, and balance and blend
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2016
Mention d'édition :	5e ed.
Format :	1 vol. (XXIX-600 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	1 Introduction to Sensory Techniques Development of Sensory Testing Human Subjects as Instruments Conducting a Sensory Study 2 Sensory Attributes and the Way We Perceive Them Sensory Attributes Human Senses Perception at Threshold and Above 3 Controls for Test Room, Products, and Panel Environmental Controls Product Controls Panelist Controls 4 Factors Influencing Sensory Verdicts Physiological Factor[...] 1 Introduction to Sensory Techniques Development of Sensory Testing Human Subjects as Instruments Conducting a Sensory Study 2 Sensory Attributes and the Way We Perceive Them Sensory Attributes Human Senses Perception at Threshold and Above 3 Controls for Test Room, Products, and Panel Environmental Controls Product Controls Panelist Controls 4 Factors Influencing Sensory Verdicts Physiological Factors Psychological Factors Poor Physical Condition 5 Measuring Responses Psychophysical Theory Classification Grading Ranking Scaling 6 Guidelines for Choice of Technique Define the Project Objective Define the Test Objective Integrate Project Objective and Test Objectives to Construct Test Design 7 Overall Difference Tests: Does a Sensory Difference Exist between Samples? Unified Approach to Difference and Similarity Testing Triangle Test Duo–Trio Test Two-out-of-Five Test Same/Different Test (or Simple Difference Test) "A"–"Not A" Test Difference-from-Control Test Sequential Tests 8 Attribute Difference Tests: How Does Attribute X Differ between Samples? Introduction: Paired Comparison Designs Directional Difference Test: Comparing Two Samples Specified Method of Tetrads: Comparing Two Samples on a Specified Attribute Using the Method of Tetrads Pairwise Ranking Test: Friedman Analysis––Comparing Several Samples in All Possible Pairs Introduction: Multisample Difference Tests—Block Designs Simple Ranking Test: Friedman Analysis: Randomized (Complete) Block Design Multisample Difference Test: Rating Approach—Evaluation by Analysis of Variance (ANOVA) Multisample Difference Test: BIB Ranking Test (Balanced Incomplete Block Design)—Friedman Analysis Multisample Difference Test: BIB Rating Test—Evaluation by Analysis of Variance 9 Determining Threshold Definitions Applications of Threshold Determinations 10 Selection and Training of Panel Members Panel Development Selection and Training for Difference Tests Selection and Training of Panelists for Descriptive Testing Panel Performance and Motivation Appendix 10.1 Prescreening Questionnaires Appendix 10.2 Panel Leadership Advice 11 Descriptive Analysis Techniques Definition Field of Application Components of Descriptive Analysis Commonly Used Descriptive Test Methods with Trained Panels Commonly Used Descriptive Test Methods with Untrained Panels Application of Descriptive Analysis Panel Data 12 Spectrum™ Descriptive Analysis Method Design of the Spectrum Descriptive Method Myths About the Spectrum Descriptive Analysis Method Terminology and Lexicon Development Intensity Combining the Spectrum Descriptive Analysis Method with Other Measures Spectrum Descriptive Procedures for Quality Assurance, Shelf-Life Studies and So On Appendix 12.1 Spectrum Terminology for Descriptive Analysis Appendix 12.2 Spectrum Intensity Scales for Descriptive Analysis Appendix 12.3 Streamlined Approach to Spectrum References Appendix 12.4 Spectrum Descriptive Analysis: Product Lexicons Appendix 12.5 Spectrum Descriptive Analysis: Examples of Full Product Descriptions Appendix 12.6 Spectrum Descriptive Analysis Training Exercises 13 Affective Tests: Consumer Tests and In-House Panel Acceptance Tests Purpose and Applications The Subjects/Consumers in Affective Tests Choice of Test Location Affective Methods: Qualitative Affective Methods: Quantitative Internet Research Using Other Sensory Methods to Uncover Insights Appendix 13.1 Screeners for Consumer Studies—Focus Group, CLT, and Home Use Test (HUT) Appendix 13.2 Discussion Guide—Group or One-on-One Interviews Appendix 13.3 Questionnaires for Consumer Studies Appendix 13.4 Protocol Design for Consumer Studies 14 Basic Statistical Methods Summarizing Sensory Data Statistical Hypothesis Testing Thurstonian Scaling Statistical Design of Sensory Panel Studies Appendix 14.1 Probability 15 Advanced Statistical Methods Data Relationships Preference Mapping Treatment Structure of an Experimental Design 16 Guidelines for Reporting Results Anatomy of the Report Graphical Presentation of Data Example Reports (Tables 16.2 through 16.4) 17 Sensory Evaluation in Quality Control (QC/Sensory) Attribute Descriptive Methods Difference-from-Control Methods In–Out Method 18 Advanced Consumer Research Techniques Front End of Innovation Sequence Mapping Capturing the Iconic Experience Consumer Cocreation Qualitative Use of Kano Methodology Benefit Perception beyond Liking: Functional, Emotional, and Health and Wellness Benefits Behavioral Economics Category Appraisals, Key Drivers Studies and Sensory Segmentation Ad Claims Additional Resources 19 Statistical Tables 20 Practical Sensory Problems Scenario 1 Scenario 2 Scenario 3 Scenario 4 Scenario 5
Langue(s) :	Anglais
Identifiant :	978-1-4822-1690-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=186574

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

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