Sensory evaluation of food : theory and practice
著者
書誌事項
Sensory evaluation of food : theory and practice
（Ellis Horwood series in food science and technology）
VCH , Horwood, 1985
- us
- 統一タイトル
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Sensorische Lebensmittel-Prüfung
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注記
Includes bibliographies and index
Translation of: Sensorische Lebensmittel-Prüfung
内容説明・目次
内容説明
A world renowned expert summarizes her many years of teaching and research in an introductory textbook on the science of sensory evaluation. The book concentrates on the application of sensory analysis, explains every aspect of the methodology and includes practical advice. Many exercises with the senses are described, including threshold tests. There is also a chapter on organizing a complete training course and on the training and selection of panels. The author shows that sensory analysis requires a trained sensitivity and, when professionally conducted, leads to the reliable, precise, and reproducible rating of small, often minute, differences in sensory perception. Grading systems excluding subjective interpretation must be used and, as in instrumental analysis, procedural instructions are to be followed. The trained human sense of smell can detect differences that would be difficult, if not impossible, to achieve with chemical methods or physical instruments.
目次
- General Introduction to Sensory Analysis
- General Testing Conditions
- Program of a Course
- Taste
- Odour
- Aroma
- Other Senses
- Definition of Texture and Flavour
- Threshold Tests with Substances from the Four Basic Tastes (With Intensity Exercises)
- Difference Tests_I Paired Difference Test: II Triangle Test: III Duo-Trio Test
- Ranking Tests
- Basis of the Flavour Profile and Dilution Flavour Profile Tests
- Special Explanations and Testing Conditions
- Organization of a Complete Training Course
- Individual Steps in Selection of Test Subjects.
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