Rapid Sensory Profiling Techniques

Applications in New Product Development and Consumer Research
2. Auflage 2022
ISBN: 978-0-12-821936-2
Verlag: William Andrew Publishing

Buch, Englisch, 584 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1000 g

Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality.

This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra.

Autoren/Hrsg.

Delarue, Julien

Lawlor, J. Ben

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. The use of rapid sensory methods in R&D and research: an introduction
2. Alternative methods of sensory testing: advantages and disadvantages
3. Rapid and Slower Methods to Measure Emotion Responses to Food Products
4. Measuring sensory perception in relation to consumer behavior
5. Expedited procedures for conceptual profiling of brands, products and packaging
6. Flash Profile, its evolution and uses in sensory and consumer science
7. Free sorting as a sensory profiling technique for product development
8. Free multiple sorting as a sensory profiling technique
9. Free-JARs
10. Napping and sorted Napping as a sensory profiling technique
11. Polarized sensory positioning (PSP) as a sensory profiling technique
12. Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome
13. Open-ended questions in sensory testing practice
14. Temporal dominance of sensations (TDS) as a sensory profiling technique
15. Ideal profiling as a sensory profiling technique
16. Adoption and use of Flash Profiling in daily new product development: a testimonial
17. Improving team tasting in the food industry
18. Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters
19. Sensory testing with flavourists: challenges and solutions
20. Projective Flash Profile from experts to consumers: a way to reveal fragrance language
21. Use of rapid sensory methods in the automotive industry
22. Sensory testing in new product development: working with children
23. Sensory testing in new product development: working with older people
24. Non-Meat Analogs - A Mind Genomics Cartography of their perceived health benefits
25. Natural Language Processing
26. A perspective on the evolution of descriptive methods

Über Autor(innen)

Delarue, Julien
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).

Lawlor, J. Ben
J. Ben. Lawlor is a sensory and consumer scientist at Nestlé with a background in nutritional sciences. His primary interests are in the promotion and education of the value of sensory sciences, the translation of sensory science into impactful business solutions, and the use of sensory and nutritional sciences for healthy, and sustainable, eating behaviors.