Sensory Evaluation A Practical Handbook

by Kemp, Sarah E.; Hollowood, Tracey; Hort, Joanne

• ISBN13: 9781405162104
• ISBN10: 1405162104
• Edition: 1st
• Format: Paperback
• Copyright: 2009-05-11
• Publisher: Wiley-Blackwell

Summary

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

Author Biography

Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK.

Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK.

Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK.

Table of Contents

Introduction

Planning Your Sensory Project

The human senses

Sight, smell, taste, touch and hearing

Factors influencing sensory measurements

Psychological and physiological errors

Factors influencing test design

Defining your clients needs: identifying test objectives, application, budget, deadlines, setting action standards

Hypothesis testing

Experimental design: balancing, randomisation, blocking, Latin square, replication, size of sample/panel

Statistical analysis

Professional conduct, ethical issues and good laboratory practice

Hygiene

Safety

Ethical handling of panellists (informed consent, ethical committee approval, employment law, panellist records, Data Protection Act)

Health consideration for panellists: Allergens, medications

IP consideration..

Requirements for Sensory Testing

Testing Facilities

Equipment, lighting, colour, temperature, humidity

Purpose built facilities: sensory testing laboratory, consumer test facilities, specific applications

Temporary facilities: portable booths, CLT

Testing in the home

Samples

Preparation and presentation: palate cleansers, serving vessels, carriers, coding, order of presentation

Reference and control samples

Sample assessment procedures

Disclosing ingredients

Panellists

Screening and Selection

Training

Motivation

Monitoring performance

Working with panels: setting up new panels, integrating new individuals into existing panels

Good working practices for panellists: Smoking, personal hygiene, perfume

Data Capture

Pen and paper

Computerised systems

Video cameras

Portable systems

Sensory Test Methods

Each test is described using the same format including - objective and rationale, experimental design, procedure, example of worksheet, data analysis, conclusion, a worked example and 'dos and don'ts'.Discrimination tests

Introduction

Overall difference Tests: Triangle, Duo-Trio, Difference from control, Similarity

Attribute specific: Paired comparison (2 AFC), 3AFC, Ranking

Other tests: same/difference (with surety rating = R-index), Threshold tests

Descriptive tests

Introduction

General procedure: qualitative attribute generation, quantitative analysis (inc scale options) etc

Specific methodology: QDA, Spectrum, QFP, Free Choice Profiling, Consensus

Time Intensity

Affective/Consumer tests

Introduction

Qualitative methods: focus groups

Quantitative methods: preference, hedonic rating

Questionnaire design

Combining results from different tests

Linking sensory and consumer data

Completing the Project

Reporting

Report format: title, abstract or summary, aims/objectives, action standard, introduction/background, method, results and discussion, insight, conclusions, recommended action, references

Data storage

Documentation

Glossary .#60

Table of Contents provided by Publisher. All Rights Reserved.