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Guidelines for Sensory Analysis in Food Product Development and Quality Control (Paperback, 2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000)
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Guidelines for Sensory Analysis in Food Product Development and Quality Control (Paperback, 2nd ed. 2000. Softcover reprint of the original 2nd ed. 2000)
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Sensory testing has been in existence ever since man started to use
his senses to judge the quality and safety of drinking water and
foodstuffs. With the onset of trading, there were several
developments that led to more formalized testing, involving
professional tasters and grading systems. Many of these grading
systems are still in existence today and continue to serve a useful
purpose, for example in assessing tea, coffee, and wines. However,
there has also been a growing need for methods for well-repli
cated, objective, unbiased sensory assessment, which can be applied
rou tinely across a wide range of foods. Sensory analysis seeks to
satisfy this need. Sensory analysis is not new to the food
industry, but its application as a basic tool in food product
development and quality control has not always been given the
recognition and acceptance it deserves. This, we believe, is
largely due to the lack of understanding about what sensory
analysis can offer in product research, development, and marketing
and a fear that the discipline is "too scientific" to be practical.
To some extent, sensory scien tists have perpetuated this fear by
failing to recognize the industrial con straints to implementing
sensory testing procedures. These Guidelines are an attempt to
redress the balance."
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