Applied Sensory Analy of Foods

1. Auflage 1988
ISBN: 978-0-8493-6705-2
Verlag: CRC Press

Buch, Englisch, 272 Seiten, Format (B × H): 183 mm x 254 mm, Gewicht: 780 g

This book extends the analysis of perception of food qualities to the area of multivariate methods. It presents the field of sensory analysis and gives the reader first-hand descriptions of research approaches and applications.

Autoren/Hrsg.

Moskowitz, Howard R

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Descriptive Analysis and the Dimensions of Sensory Perception 1. Qualitative Methods for Language Development 2. Profile Methods: Flavor Profile and Profile Attribute Analysis 3. Quantitative Descriptive Analysis 4. Beer Flavor Terminology - A Case History 5. The Texture Profile Method Difference Testing and Intensity Scaling 6. Difference Testing: Procedures and Panelists 7. Assessor Selection: Procedures and Results 8. Sensory Difference and Preference Testing: The Use of Signal Detection Measures 9. Uses and Abuses of Category Scales in Sensory Measurement 10. Magnitude Estimation: Scientific Background and Use in Sensory Analysis 11. Standing Panels Using Magnitude Estimation for Research and Product Development

Über Autor(innen)

Howard R. Moskowitz