Bookstore

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. From the reviews of the second edition:

"This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. ... its primary aim is as a textbook for university-level sensory science modules. ... also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. ... The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference." (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)

Sensory Evaluation of Food: Principles and Practices

Preface

I Appendix I - Basic Statistical Concepts for Sensory Evaluation

II Appendix A II- Nonparametric and Binomial-based Statistical Methods

III Statistical Appendix III- Analysis of Variance

IV Appendix IV- Correlation, Regression and Measures of association

V Appendix V - Statistical Power and Test Sensitivity

1 Chapter 1

2 Physiological and Psychological Foundations of Sensory Function

3 Principles of Good Practice

4 Discrimination Testing

5 Similarity, Equivalence Testing and Discrimination Theory

6 Measurement of Sensory Thresholds

7 Scaling

8 Time-intensity Methods

9 Context Effects and Biases in Sensory Judgment

10 Descriptive Judgment

11 Texture Evalution

12 Color and Appearance

13 Preference Testing

14 Acceptance Testing

15 Consumer Field Tests and Questionnaire Design

16 Qualitative Consumer Research Methods

17 Quality Control and Shelf-life (Stability) Testing

18 Data relationships and multivariate applications

19 Strategic Research

Tables A-Q