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Author: Tormod Næs
Publisher: John Wiley & Sons
ISBN: 1119957249
Category : Technology & Engineering
Languages : en
Pages : 268
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Book Description
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Author: Tormod Næs
Publisher: John Wiley & Sons
ISBN: 1119957249
Category : Technology & Engineering
Languages : en
Pages : 268
Get Book Here
Book Description
As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully: Makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book.
Author: Sarah E. Kemp
Publisher: John Wiley & Sons
ISBN: 0470671394
Category : Technology & Engineering
Languages : en
Pages : 756
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Book Description
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Author: Sebastien Le
Publisher: CRC Press
ISBN: 1315360373
Category : Mathematics
Languages : en
Pages : 223
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Book Description
Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, and affective approaches, the book presents the big picture of sensory evaluation. Through an integrated approach that connects the different dimensions of sensory evaluation, you’ll understand: The reasons why sensory data are collected The ways in which the data are collected and analyzed The intrinsic meaning of the data The interpretation of the data analysis results Each chapter corresponds to one main sensory topic. The chapters start with presenting the nature of the sensory evaluation and its objectives, the sensory particularities related to the sensory evaluation, details about the data set obtained, and the statistical analyses required. Using real examples, the authors then illustrate step by step how the analyses are performed in R. The chapters conclude with variants and extensions of the methods that are related to the sensory task itself, the statistical methodology, or both.
Author: Per Lea
Publisher: Wiley
ISBN: 9780471967507
Category : Technology & Engineering
Languages : en
Pages : 116
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Book Description
Analysis of Variance (ANOVA) is a statistical technique used in a number of chemical areas including the food industry. This handbook is a highly readable guide to the uses of the very important technique of ANOVA applied to sensory analysis. It is unique in stressing the practical implications of the topic rather than the theoretical background. This is important since ANOVA is a complex statistical technique which can be misunderstood and misused by sensory analysts. Typical problems from sensory analysis are used as examples.
Author: Maximo C. Gacula Jr.
Publisher: Academic Press
ISBN: 0080920330
Category : Technology & Engineering
Languages : en
Pages : 868
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Book Description
Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of statistical methods, and features significant updates as well as two new chapters. Covering the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping in addition to several other methodologies, this is the comprehensive reference needed by those studying sensory evaluation and applied statistics in agriculture and biological sciences. Research professionals working with food, beverages, healthcare, cosmetics, and other related areas will find the book a valuable guide to the variety of statistical methods available. - Provides comprehensive coverage of statistical techniques in sensory testing - Includes data compiled from real-world experiments - Covers the latest in data interpretation and analysis - Addresses key methods such as R-index, Thursonian Discriminal Distances, group sequential tests, beta-binomial tests, sensory difference and similarity tests, just-about-right data, signal-to-noise ratio, analysis of cosmetic data, Descriptive Analysis, claims substantiation and preference mapping
Author: Hildegarde Heymann
Publisher: Academic Press
ISBN: 0128027479
Category : Technology & Engineering
Languages : en
Pages : 282
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Book Description
Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights
Author: Harry T. Lawless
Publisher: Springer Science & Business Media
ISBN: 1441964886
Category : Technology & Engineering
Languages : en
Pages : 603
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Book Description
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.
Author: C. F. Jeff Wu
Publisher: John Wiley & Sons
ISBN: 1118211537
Category : Mathematics
Languages : en
Pages : 562
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Book Description
Praise for the First Edition: "If you . . . want an up-to-date, definitive reference written by authors who have contributed much to this field, then this book is an essential addition to your library." —Journal of the American Statistical Association Fully updated to reflect the major progress in the use of statistically designed experiments for product and process improvement, Experiments, Second Edition introduces some of the newest discoveries—and sheds further light on existing ones—on the design and analysis of experiments and their applications in system optimization, robustness, and treatment comparison. Maintaining the same easy-to-follow style as the previous edition while also including modern updates, this book continues to present a new and integrated system of experimental design and analysis that can be applied across various fields of research including engineering, medicine, and the physical sciences. The authors modernize accepted methodologies while refining many cutting-edge topics including robust parameter design, reliability improvement, analysis of non-normal data, analysis of experiments with complex aliasing, multilevel designs, minimum aberration designs, and orthogonal arrays. Along with a new chapter that focuses on regression analysis, the Second Edition features expanded and new coverage of additional topics, including: Expected mean squares and sample size determination One-way and two-way ANOVA with random effects Split-plot designs ANOVA treatment of factorial effects Response surface modeling for related factors Drawing on examples from their combined years of working with industrial clients, the authors present many cutting-edge topics in a single, easily accessible source. Extensive case studies, including goals, data, and experimental designs, are also included, and the book's data sets can be found on a related FTP site, along with additional supplemental material. Chapter summaries provide a succinct outline of discussed methods, and extensive appendices direct readers to resources for further study. Experiments, Second Edition is an excellent book for design of experiments courses at the upper-undergraduate and graduate levels. It is also a valuable resource for practicing engineers and statisticians.
Author: David H. Lyon
Publisher: Springer Science & Business Media
ISBN: 1461519993
Category : Technology & Engineering
Languages : en
Pages : 141
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Book Description
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 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 scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.
Author: Michael O'Mahony
Publisher: Routledge
ISBN: 1351416898
Category : Technology & Engineering
Languages : en
Pages : 518
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Book Description
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
