Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium

Front Cover......Page 1
Sensory Evaluation Practices......Page 2
Copyright Page......Page 3
Contents......Page 4
Foreword......Page 8
Preface......Page 10
1.1 Introduction and objective......Page 12
1.2 Historical background......Page 19
1.3 Development of sensory evaluation......Page 23
1.4 Defining sensory evaluation......Page 26
1.5 A physiological and psychological perspective......Page 28
2.1 Introduction......Page 34
2.2 Organizing a sensory evaluation program......Page 37
2.2.1 Goals and objectives......Page 41
2.2.2 Program strategy......Page 43
2.2.3 Professional staff......Page 45
2.2.4 Facilities......Page 50
2.2.4.1 Booth area......Page 56
2.2.4.2 Preparation area......Page 62
2.2.4.3 Data processing......Page 63
2.2.4.4 Satellite facility......Page 64
2.2.5 Test methods......Page 65
2.2.6 Selection of subjects......Page 66
2.2.7 Subject screening procedures......Page 71
2.2.8 Performance monitoring and motivation......Page 79
2.2.9 Requests and reports......Page 82
2.2.10 Operations manual......Page 86
2.2.12 Strategic use of research vendors......Page 87
2.2.12.1 Advantages of using outside resources......Page 88
2.3 Conclusions......Page 89
3.1 Introduction......Page 92
3.2 Components of measurement: scales......Page 94
3.2.1 Nominal scales......Page 97
3.2.2 Ordinal scales......Page 99
3.2.3 Interval scales......Page 107
3.2.4 Ratio scales......Page 108
3.3.1 Hedonic scale......Page 112
3.3.2 Face scales......Page 115
3.3.4 Just-about-right scale......Page 117
3.3.4.1 Option A......Page 119
3.3.4.3 Option C......Page 120
3.3.5 Other scales of interest......Page 123
3.4 Conclusion......Page 126
4 Test Strategy and the Design of Experiments......Page 128
4.1 Introduction......Page 129
4.2 Test request and objective......Page 131
4.3 Product criteria......Page 132
4.4 Psychological errors......Page 133
4.4.1 Error of central tendency......Page 134
4.4.2 Time-order error......Page 135
4.4.4 Error of habituation and of anticipation......Page 136
4.4.7 Halo effect......Page 137
4.4.9 Contrast and convergence errors......Page 138
4.5 Statistical considerations......Page 140
4.5.1 Reliability and validity......Page 143
4.5.2 Replication......Page 145
4.5.5 Risk in the decision-making process: Type 1 and Type 2 errors......Page 147
4.5.6 Statistical measures......Page 150
4.5.6.1 The t-test......Page 152
4.5.6.2 Analysis of variance......Page 153
4.5.6.3 Multiple-factor designs and analyses......Page 155
4.6 Experimental design considerations......Page 165
4.7 Selected product designs......Page 168
5 Discrimination Testing......Page 178
5.1 Introduction......Page 179
5.2.1 Paired-comparison test......Page 183
5.2.2 Duo–trio test......Page 185
5.2.3 Triangle test......Page 187
5.2.4 Other test methods......Page 189
5.3.1 Organization and test management......Page 190
5.3.2 Test requests......Page 192
5.3.3 Test objectives......Page 193
5.3.4.1 Product screening......Page 194
5.3.4.2 Test selection......Page 195
5.3.4.3 Subject selection......Page 197
5.3.4.4 Product preparation and serving......Page 202
5.3.4.5 Lighting......Page 203
5.3.4.6 Carriers......Page 204
5.3.4.8 Experimental design......Page 205
5.3.5 Data analysis and interpretation......Page 210
5.3.6 The just-noticeable difference......Page 236
5.4.1 Is there preference after difference?......Page 237
5.4.2 Magnitude or degree of difference......Page 239
5.4.3 Equivalency and similarity testing......Page 240
5.5 Summary......Page 241
6.1 Introduction......Page 244
6.2.1 Flavor profile......Page 256
6.2.2 Texture profile......Page 258
6.2.3 Quantitative descriptive analysis (the QDA method)......Page 261
6.2.3.1 Identify and measure all the sensory properties of a product......Page 262
6.2.3.2 Able to evaluate multiple products......Page 263
6.2.3.3 Subjects qualified before participation......Page 264
6.2.3.5 Use a consensus language development process free from leader influence......Page 265
6.2.3.6 Be quantitative and use a repeated trials design......Page 267
6.2.3.7 Have a useful data analysis system......Page 271
6.2.3.7.3 Tukey (a)......Page 281
6.2.3.7.6 Other tests......Page 282
6.2.4 Spectrum descriptive analysis......Page 286
6.2.5 Free-choice profiling......Page 289
6.2.6 Other methods......Page 291
6.2.7 Experts and expert panels......Page 294
6.3 Applications for descriptive analysis......Page 297
6.4 Conclusions......Page 300
7.1 Introduction......Page 302
7.2 Methods......Page 306
7.2.1 Paired comparison......Page 307
7.2.2 Hedonic scale......Page 311
7.2.3 Other methods......Page 312
7.3 Subjects......Page 315
7.4.1 Laboratory testing......Page 318
7.4.2 Central location testing......Page 321
7.4.3 Special types of central location tests......Page 322
7.4.4 In-home-use tests......Page 324
7.4.5 Other types of acceptance tests......Page 329
7.5.1 Sensory science versus marketing research/consumer insights......Page 330
7.5.2 The difference–preference test......Page 331
7.5.3 The curse of N......Page 332
7.5.4 The scorecard as a short story......Page 333
7.5.5 The many ways to ask the preference question......Page 334
7.5.6 What question do I ask first?......Page 335
7.6 Conclusions......Page 336
8.1 Introduction......Page 338
8.2 Front end of innovation......Page 340
8.3 Product development......Page 345
8.4 Product optimization......Page 356
8.5 Sensory, physical, and chemical relationships......Page 367
8.6 Stability testing......Page 374
8.7 Quality control......Page 381
8.8 Market audits......Page 395
8.9 Extended-use testing......Page 397
8.10 Sensory and legal claims for advertising......Page 399
8.11 Conclusion......Page 404
9.1 Introduction......Page 406
9.2 Educating the sensory professional......Page 409
9.3 The future......Page 415
References......Page 418
Index......Page 436
Food Science and Technology......Page 448