Descriptive Sensory Analysis in Practice

ویرایش:  
 
سری:  
ISBN (شابک) : 9780917678370, 9780470385036 
ناشر: Wiley-Blackwell 
سال نشر: 1997 
تعداد صفحات: 698 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 9 مگابایت 

قیمت کتاب (تومان) : 47,000

In defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the "Flavor Profile" that laid the foundation for the development of current desriptive techniques used today in academia and industry.

Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptive Sensory Analysis Methods, and (2) Computer Software.

Methods for statistical systems (SAS) computer programs are providedContent:
Chapter 1 Introduction (pages 1–4):
Chapter 1.1 Descriptive Sensory Analysis Methods (pages 5–13):
Chapter 1.2 Flavor Profiles: A New Approach to Flavor Problems (pages 15–22): S.E. Cairncross and L.B. Sjostrom
Chapter 1.3 Sensory Evaluation by Quantitative Descriptive Analysis (pages 23–34): Herbert Stone, Joel Sidel, Shirley Oliver, Annette Woolsey and Richard C. Singleton
Chapter 1.4 The Selection and Use of Judges for Descriptive Panels (pages 35–50): Katherine Zook and Colleen Wessman
Chapter 1.5 Examining Methods to Test Factor Patterns for Concordance (pages 51–61): Elizabeth I. Fischman, Kathleen J. Shinholser and John J. Powers
Chapter 1.6 Quantitative Descriptive Analysis (pages 53–69): Herbert Stone, Joel L. Sidel and Jean Bloomquist
Chapter 1.7 Importance of Reference Standards in Training Panelists (pages 71–76): Barbara A. Rainey
Chapter 1.8 The Importance of Language in Describing Perceptions (pages 77–89): Gail Vance Civille and Harry T. Lawless
Chapter 1.9 Illustrative Examples of Principal Components Analysis (pages 91–108): W.T. Federer, C.E. McCulloch and N.J. Miles?McDermott
Chapter 1.10 Reducing the Noise Contained in Descriptive Sensory Data (pages 109–125): K.L. Bett, G.P. Shaffer, J.R. Vercellotti, T.H. Sanders and P.D. Blankenship
Chapter 1.11 Experts Versus Consumers: A Comparison (pages 127–145): Howard R. Moskowitz
Chapter 2 Dairy Products (page 147):
Chapter 2.1 Sensory Aspects of Maturation of Cheddar Cheese by Descriptive Analysis (pages 149–162): J.R. Piggott and R.G. Mowat
Chapter 2.2 Sensory Profiling of Dulce de Leche, a Dairy Based Confectionary Product (pages 163–184): Guillermo Hough, Nicholas B. Ratchell and Douglas B. MacDougall
Chapter 2.3 Sensory Properties of Fermented Milks: Objective Reduction of an Extensive Sensory Vocabulary (pages 185–199): E. Anthony Hunter and D. Donald Muir
Chapter 2.4 Measuring Sources of Error in Sensory Texture Profiling of Ice Cream (pages 201–217): Bonnie M. King and Paul Arents
Chapter 2.5 Effects of Starter Cultures on Sensory by Quantitative Descriptive Analysis Properties of Set?Style Yoghurt Determined (pages 219–234): H. Rohm, Mesa Kovac and W. Kneel
Chapter 2.6 The Use of Standardized Flavor Languages and Quantitative Flavor Profiling Technique for Flavored Dairy Products (pages 235–252): Chantal R. Stampanoni
Chapter 3 Meats (page 253):
Chapter 3.1 Development of a Texture Profile Panel for Evaluating Restructured Beef Steaks Varying in Meat Particle Size (pages 255–266): B.W. Civille and G.V. Sjostrom
Chapter 3.2 A Standardized Lexicon of Meat WOF Descriptors (pages 267–275): Peter B. Johnsen and Gail Vance Civille
Chapter 3.3 Development of Chicken Flavor Descriptive Attribute Terms Aided by Multivariate Statistical Procedures (pages 275–287): B.G. Lyon
Chapter 3.4 A Technique for the Quantitative Sensory Evaluation of Farm?Raised Catfish (pages 289–299): Peter B. Johnsen and Carol A. Kelly
Chapter 4 Alcoholic Beverages (page 301):
Chapter 4.1 Sensory Profiling of Beer by a Modified QDA Method (pages 303–312): James M. Mecredy, John C. Sonnemann and Susan J. Lehmann
Chapter 4.2 Factor Analysis Applied to Wine Descriptors (pages 313–334): Louise S. Wu, R.E. Bargmann and John J. Powers
Chapter 4.3 Descriptive Analysis and Quality Ratings of 1976 Wines from Four Bordeaux Communes (pages 335–350): Ann C. Noble, Anthony A. Williams and Stephen P. Langron
Chapter 4.4 Sensory Panel Training and Screening for Descriptive Analysis of the Aroma of Pinot Noir Wine Fermented by Several Strains of Malolactic Bacteria (pages 351–369): Mina Mcdaniel, Lee Ann Henderson, Barney T Watson and David Heatherbell
Chapter 4.5 Descriptive Analysis of Pinot Noir Wines from Carneros, Napa and Sonoma (pages 371–381): Jean?Xavier Guinard and Margaret Cliff
Chapter 4.6 Descriptive Analysis for Wine Quality Experts Determining Appellations by Chardonnay Wine Aroma (pages 383–401): L.P. McCloskey, M. Sylvan and S.P. Arrhenius
Chapter 5 Textile Materials (page 403):
Chapter 5.1 The Judgment of Harshness of Fabrics (pages 405–416): Herman Bogaty, Norman R.S. Hollies and Milton Harris
Chapter 5.2 Measurement of Fabric Aesthetics Analysis of Aesthetic Components (pages 417–442): R.H. Brand
Chapter 5.3 Development of Terminology to Describe the Handfeel Properties of Paper and Fabrics (pages 443–456): Gail Vance Civille and Clare A. Dus
Chapter 6 General Applications (page 457):
Chapter 6.1 The Use of Free?Choice Profiling for the Evaluation of Commercial Ports (pages 459–475): Anthony A. Williams and Steven P. Langron
Chapter 6.2 A Comparison of the Aromas of Six Coffees Characterised by Conventional Profiling, Scaling Methods Free?Choice Profiling and Similarity (pages 477–491): Anthony A. Williams and Gillian M. Arnold
Chapter 6.3 Evaluation and Applications of Odor Profiling (pages 493–506): M.A. Jeltema and E.W. Southwick
Chapter 6.4 Component and Factor Analysis Applied to Descriptors for Tea Sweetened with Sucrose and with Saccharin (pages 507–518): Nancy M. Rogers, Rolf E. Bargmann and John J. Powers
Chapter 6.5 Intensity Variation Descriptive Methodology: Development and Application of a New Sensory Evaluation Technique (pages 519–531): Harvey H. Gordin
Chapter 6.6 Development of a Lexicon for the Description of Peanut Flavor (pages 533–542): Peter B. Johnsen, Gail Vance Civille, John R. Vercellott, Timothy H. Sanders and Clare A. Dus
Chapter 6.7 Sensory Measurement of Food Texture by Free?Choice Profiling (pages 543–560): Richard J. Marshall and Simon P.J. Kirby
Chapter 6.8 Taste Descriptive Analysis: Concept Formation, Alignment and Appropriateness (pages 561–594): M. O'Mahony, Rothman T. Ellison, D. Shaw and L. Buteau
Chapter 6.9 Control Chart Technique: A Feasible Approach to Measurement of Panelist Performance in Product Profile Development (pages 595–611): Miflora M. Gatchalian, Sonia Y. De Leon and Toshimasa Yano
Chapter 6.10 Comparison of Three Descriptive Analysis Scaling Methods for the Sensory Evaluation of Noodles (pages 613–625): Flor Crisanta F. Galvez and Anna V.A. Resurreccion
Chapter 6.11 A Comparison of Free?Choice Profiling and the Repertory Grid Method RIV the Flavor Profiling of Cider (pages 627–639): J.R. Piggott and M.P. Watson
Chapter 6.12 Descriptive Analysis of Oral Pungency (pages 641–652): Margaret Cliff and Hildegarde Heymann
Chapter 6.13 A Comparison of Descriptive Analysis of Vanilla by Two Independently Trained Panels (pages 653–664): Hildegarde Heymann
Chapter 6.14 Multivariate Analysis of Conventional Profiling Data: A Comparison of a British and a Norwegian Trained Panel (pages 665–686): Einar Risvik, Janet S. Colwill, Jean A. McEwan and David H. Lyon
Chapter 7 Computer Software (page 687):
Chapter 7.1 Software Packages (pages 699–710):