Producing products of reliable quality is vitally important to the
food and beverage industry. In particular, companies often fail to
ensure that the sensory quality of their products remains
consistent, leading to the sale of goods which fail to meet the
desired specifications or are rejected by the consumer. This book
is a practical guide for all those tasked with using sensory
analysis for quality control (QC) of food and beverages. Chapters
in part one cover the key aspects to consider when designing a
sensory QC program. The second part of the book focuses on methods
for sensory QC and statistical data analysis. Establishing product
sensory specifications and combining instrumental and sensory
methods are also covered. The final part of the book reviews the
use of sensory QC programs in the food and beverage industry.
Chapters on sensory QC for taint prevention and the application of
sensory techniques for shelf-life assessment are followed by
contributions reviewing sensory QC programs for different products,
including ready meals, wine and fish. A chapter on sensory QC of
products such as textiles, cosmetics and cars completes the volume.
Sensory analysis for food and beverage quality control is an
essential reference for anyone setting up or operating a sensory QC
program, or researching sensory QC.
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