Guidelines for sensory analysis in food product development and quality control
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Edition: | Second edition |
| Subjects: |
Table of Contents:
- 1. What is sensory analysis used for?
- 2. The relationship of physiology and psychology to sensory analysis
- 3. How to use sensory analysis to meet your objective
- 4. The products for sensory analysis
- 5. Who are the right people for sensory analysis?
- 6. Experimental design and data analysis
- 7. Reporting and recording
- 8. Putting sensory analysis into practice
- 9. Case history: specification and quality control
- 10. Case history: shelf-life studies
- 11. Case history: taint investigation
- 12. Case history: taint prevention
- 13. Case history: mapping of coffee products
- 14. Case history: quality control in product batching
- 15. Case history: graphical methods for monitoring profile panel performance