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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Novel Techniques in Sensory Characterization and Consumer Profiling (Paperback)
Loot Price: R3,118
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Novel Techniques in Sensory Characterization and Consumer Profiling (Paperback)
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Sensory characterization is one of the most powerful,
sophisticated, and extensively applied tools in sensory science.
Descriptive analysis with trained assessors has been traditionally
used for sensory characterization. Due to the cost of time and
money required for its application, several novel methodologies,
which do not require training, have been recently developed and are
gaining popularity as quick and reliable options for gathering
sensory information. These methodologies enable the study of
consumers' perceptions of the sensory characteristics of products.
However, information on these techniques is scattered in scientific
journal articles, which hinders their application and creates a
need for a book to assemble the details of the latest advances.
Novel Techniques in Sensory Characterization and Consumer Profiling
provides a comprehensive overview of classical and novel methods
for sensory characterization of food and nonfood products. The book
presents the history behind descriptive analysis, describes the
most common novel methodologies and detailed information for their
implementation, and discusses examples of applications and case
studies. It also includes an introduction to exploratory
multivariate analysis, addressing the theory and application of
some of the most useful multivariate statistical tools applied in
the analysis of consumer profiling data sets. Most of the data
analysis is implemented in the statistical free software R, making
the book accessible to readers unfamiliar with complex statistical
software. Chapters examine a range of techniques including the
ideal profile method, just-about-right scales in consumer research,
free choice profiling, flash profiling, and repertory grid methods.
They cover emerging profiling methods, such as sorting, and
projective mapping or Napping (R). Other techniques less frequently
used for sensory profiling are also considered: the application of
open-ended questions for sensory characterization, polarized
sensory positioning, and the consumer-friendly check-all-that-apply
questions. In addition, dynamic sensory characterization methods,
useful for studying temporal aspects of in-mouth sensory
perception, are described. The final chapter provides a critical
comparison of the methodologies discussed, their advantages and
disadvantages, and general recommendations for their application.
General
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