Principles of sensory evaluation of food /

Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related t...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Amerine, Maynard A. (Maynard Andrew), 1911-1998, Pangborn, Rose Marie (Autor), Roessler, Edward B. (Edward Biffer), 1902-1993 (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1965.
Colección:Food science and technology (Academic Press)
Temas:
Food > Sensory evaluation.
Food > Analysis.
Senses and sensation.
Food Analysis
Sensation
Sens et sensations.
Aliments > Analyse.
Aliments > Analyse sensorielle.
TECHNOLOGY & ENGINEERING > Food Science.
Senses and sensation
Food > Analysis
Food > Sensory evaluation
Geruch
Geruchswahrnehmung
Geschmacksqualit�at
Geschmackswahrnehmung
Lebensmittel
Psychologie
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Principles of Sensory Evaluation of Food; Copyright Page; Preface; Table of Contents; Chapter 1. Sensory Evaluation Problems of the Food Industry; I. Early History; II. Modern Sensory Problems; III. The Senses; IV. Relation of the Senses to Food Habits; V. Summary; REFERENCES; Chapter 2. The Sense of Taste; I. Anatomy; II. Classification; III. Four Tastes; IV. Taste Qualities; V. Relative Intensity; VI. Reaction Time; VII. Effect of Disease; VIII. Taste Thresholds; IX. Effect of Temperature; X. Effect of Taste Medium; XI. Taste and Chemical Configuration; XIII. The Basic Tastes
  • XIV. The Special Case of Phenylthiocarbamide (P T C)XV. Sodium Benzoate; XVI. The Taste of Monosodium Glutamate (MSG); XVII . Interaction of Tastes; XVIII. Summary; REFERENCES; Chapter 3. Olfaction; I. Importance of Odor; II. Definition of Odor; III. History of Odor Research; IV. Odor Classification; V. Chemical Specificity; VI. Anatomy of Olfactory Region; VII . Neural Mechanisms; VIII . Olfactory Abnormalities; IX . Odor Testing Techniques; X. Thresholds; XI. Odor Intensities; XII . Adaptation; X III .Theories of Olfaction; XIV. Summary; REFERENCES
  • Chapter 4. Visual, Auditory, Tactile, and Other SensesI. Vision; II. Audition; III. Oral Perception Other Than Taste; IV. Other Senses; V. Summary; REFERENCES; Chapter 5. Factors Influencing Sensory Measurements; I. Attitudinal Factors; II. Motivation; III. Psychological Errors in Judgments; IV. Relation between Stimulus and Perception; V. Adaptation; VI. Summary; REFERENCES; Chapter 6. Laboratory StudiesiTypes and Principles; I. Types of Tests; II. Panel Selection and Testing Environment; III. Serving Procedures; IV. Instructions to Judges; V. Summary; REFERENCES
  • Chapter 7. Laboratory Studies: Difference and DirectionalDifference TestsI. Difference Tests; II. Directional Difference Tests; III. Analysis of Results; IV. Classification of Difference Tests; V. Two-Sample Tests; VI. Three-Sample Tests; VII . Multis ample Tests; VIII. Comparison of Procedures; IX . Summary; REFERENCES; Chapter 8. Laboratory Studies: Qantity-Quality Evaluation; I. Ranking; II. Scoring; III. Hedonic Scaling; IV. Dilution Procedures; V. Descriptive Sensory Analysis; VI. ""Contour"" Method; VII . Other Procedures; VIII. Summary; REFERENCES; Chapter 9. Consumer Studies
  • I . Factors Influencing Acceptance and PreferenceII. Objectives of Consumer Preference Studies; III. Information Obtained from Consumer Studies; IV. Factors Influencing Results from Consumer Surveys; V. Methods of Approach; VI. Development of the Questionnaire; V I I . Types of Questionnaires; VIII. Serving Procedures; X. Limitations of the Consumer Survey; REFERENCES; Chapter 10. Statistical Procedures; I. Hypothesis Testing; I I . Difference Tests; III. Sequential Analysis; IV. Differences between Two Means; V. Analysis of Variance; VI. Experimental Designs; VII . Ranking Methods

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