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Titre :	Sensory evaluation practices Ajouter au panier
Auteur(s) :	Herbert Stone Rebecca N. Bleibaum Heather A. Thomas
Type de document :	Livre
Sujets :	Analyse sensorielle ; Design thinking ; Marketing ; Aliments ; Boissons ; Cosmétiques ; Analyse multivariée ; Flaveur ; Aliments -- Texture ; Produits nouveaux
Résumé :	Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance [...] Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published
Editeur(s) :	London : Academic Press
Date de publication :	2021
Mention d'édition :	5th ed.
Format :	1 vol. (XIII-466 p.) / ill. en noir et blanc, couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. p. 431-455. Index
Table des matières :	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. Organizing and Operating of a Sensory Science Capability 2.1. Introduction 2.2. Organizing sensory resources 2.2.1. Department goals and objectives 2.2.2. Research program strategy 2.2.3. Profess[...] 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. Organizing and Operating of a Sensory Science Capability 2.1. Introduction 2.2. Organizing sensory resources 2.2.1. Department goals and objectives 2.2.2. Research program strategy 2.2.3. Professional staff and their training 2.2.4. Sensory facilities 2.2.4.1. Sensory booths or not 2.2.4.2. Preparation area 2.2.4.3. Data collection and processing 2.2.4.4. Satellite facilities 2.2.5. Test methods 2.2.6. Subjects 2.2.7. Subject screening procedures 2.2.8. Performance monitoring and motivation 2.2.9. Test requests and reporting 2.2.10. Operations manual 2.2.11. Planning and program design 2.2.12. Practical guide to partnering with research vendors 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. Threshold testing 3.3.2. Hedonic scale 3.3.3. Face scales 3.3.4. Labeled affective magnitude scale 3.3.5. Just-about-right scale 3.3.5.1. Option A 3.3.5.2. Option B 3.3.5.3. Option C 3.3.6. Check-All-That-Apply 3.3.7. 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. Sources of variability 4.5. Psychological errors 4.5.1. Error of central tendency 4.5.2. Time-order error 4.5.3. Error of expectation 4.5.4. Error of habituation and of anticipation 4.5.5. Stimulus error 4.5.6. Logical error and leniency error 4.5.7. Halo effect 4.5.8. Proximity error 4.5.9. Contrast and convergence errors 4.6. Statistical considerations 4.6.1. Reliability and validity 4.6.2. Replication 4.6.3. Independence and dependence of judgments 4.6.4. Selection of subjects 4.6.5. Risk in the decision-making process: Type 1 and Type 2 errors 4.6.6. Statistical measures 4.6.6.1. The t-test 4.6.6.2. Analysis of variance 4.6.6.3. Multiple-factor designs and analyses 4.7. Experimental design considerations 4.8. Selected product designs 4.9. Worked examples 4.9.1. T×T×S example 4.9.2. Product blocking example 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 methods 5.3. 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 5.5. Summary 6. Descriptive Analysis 6.1. Introduction 6.2. Test methods 6.2.1. Flavor profile 6.2.2. Texture profile 6.2.3. Quantitative descriptive analysis 6.2.3.1. Identify and measure all the sensory properties of a product 6.2.3.2. Able to evaluate multiple products 6.2.3.3. Subjects qualified before participation 6.2.3.4. Use a limited number of subjects 6.2.3.5. Use a consensus language development process free from leader influence 6.2.3.6. Be quantitative and use a repeated trials design 6.2.3.7. Have a useful data analysis system 6.2.4. Spectrum descriptive analysis 6.2.5. Free-choice profiling 6.2.6. Other methods 6.2.7. Experts and expert panels 6.3. Applications for descriptive analysis 6.4. Conclusions 7. Affective Testing 7.1. Introduction 7.2. Methods 7.2.1. Paired comparison 7.2.2. Hedonic scaling 7.2.3. Other affective scales and methods 7.2.3.1. Quality scales 7.2.3.2. Face scales/testing with minors 7.2.3.3. Semantic differential/Likert scales 7.2.3.4. Just-about-right scales 7.3. Subjects 7.4. Types and locations of acceptance testing 7.4.1. Laboratory testing 7.4.2. Central location testing 7.4.3. Special types of central location tests 7.4.4. Testing with context—outside the booth 7.4.5. In-home-use tests 7.4.6. Other types of acceptance tests 7.5. Special issues 7.5.1. Sensory science versus marketing research/consumer insights 7.5.2. The difference–preference test 7.5.3. The curse of N 7.5.4. The scorecard as a short story 7.5.5. The many ways to ask the preference question 7.5.6. What question do I ask first? 7.6. Conclusions 8. Strategic Applications 8.1. Introduction 8.2. Front end of product innovation 8.2.1. Concept generation 8.3. Product improvement and new product development 8.4. Product optimization—creating best in class products 8.5. Sensory, physical, and chemical relationships 8.6. Stability testing—establishing shelf life 8.7. Quality control 8.8. Sensory specifications 8.8.1. Guidelines for developing a QC sensory testing system 8.9. Marketplace audits 8.10. Extended use testing 8.11. Sensory claims for advertising and legal disputes 8.12. Conclusion 9. Epilogue 9.1. Introduction 9.2. Educating the sensory professional 9.3. Professional ethics 9.4. The future
Langue(s) :	Anglais
Identifiant :	978-0-12-815334-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209518

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Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.4 STO	Papier	Empruntable Disponible

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