Sensory evaluation of food : principles and practices

Abstract

1 Introduction -- 2 Physiological and Psychological Foundations of Sensory Function -- 3 Principles of Good Practice -- 4 Discrimination Testing -- 5 Similarity, Equivalence Testing, and Discrimination Theory -- 6 Measurement of Sensory Thresholds -- 7 Scaling -- 8 Time–Intensity Methods -- 9 Context Effects and Biases in Sensory Judgment -- 10 Descriptive Analysis -- 11 Texture Evaluation -- 12 Color and Appearance -- 13 Preference Testing -- 14 Acceptance Testing -- 15 Consumer Field Tests and Questionnaire Design -- 16 Qualitative Consumer Research Methods -- 17 Quality Control and Shelf-Life (Stability) Testing -- 18 Data Relationships and Multivariate Applications -- 19 Strategic Research -- Appendix A Basic Statistical Concepts for Sensory Evaluation -- Appendix B Nonparametric and Binomial-Based Statistical Methods -- Appendix C Analysis of Variance -- Appendix D Correlation, Regression, and Measures of Association -- Appendix E Statistical Power and Test Sensitivity -- Appendix F Statistical Tables.