Hildegarde Heymann's Books

Sensory Evaluation of Food

Principles and Practices

By: Hildegarde Heymann,Harry T. Lawless

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Sensory Evaluation of Food

Principles and Practices

By: Hildegarde Heymann,Harry T. Lawless

The field of sensory evaluation has matured in the last half century to be come a recognized discipline in the food and consumer sciences and an important part of the foods and consumer products industries. Sensory pro fessionals enjoy widespread recognition for the important services they provide in new product development, basic research, ingredient and process modification, cost reduction, quality maintenance, and product op timization. These services enhance the informational support for manage ment decisions, lowering the risk that accompanies the decision-making process. From the consumers' perspective, a sensory testing program in a food or consumer products company helps ensure that products reach the market with not only good concepts but also with desirable sensory attrib utes that meet their expectations. Sensory professionals have advanced well beyond the stage when they were simply called on to execute "taste" tests and to provide statistical summaries of results. They are now frequently asked to participate in the decision process itself, to draw reasoned conclusions based on data, and to make recommendations. They are also expected to be well versed in an in creasingly sophisticated battery of test methods and statistical procedures, including multivariate analyses. As always, sensory professionals also need to understand people, for people are the measuring instruments that provide the basic sensory data. People are notoriously variable and diffi cult to calibrate, presenting the sensory specialist with many additional XV xvi PREFACE measurement problems that are not present in instrumental methods.

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842

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1441974520

ISBN 13

9781441974525

Sensory Evaluation of Food

Principles and Practices

By: Harry T. Lawless,Hildegarde Heymann

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Sensory Evaluation of Food

Principles and Practices

By: Harry T. Lawless,Hildegarde Heymann

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.

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603

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Springer Science & Business Media

Published Date

ISBN 10

1441964886

ISBN 13

9781441964885

Sensory and Instrumental Evaluation of Alcoholic Beverages

By: Hildegarde Heymann,Susan E. Ebeler

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Sensory and Instrumental Evaluation of Alcoholic Beverages

By: Hildegarde Heymann,Susan E. Ebeler

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. - Uniquely focused on alcoholic beverages and their assessment - Includes real-world information for practical application - Presents a full range of methodologies, providing key comparative insights

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282

Publisher

Academic Press

Published Date

ISBN 10

0128027479

ISBN 13

9780128027479

Sensory Evaluation of Food

Principles and Practices

By: Harry T. Lawless,Hildegarde Heymann

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Sensory Evaluation of Food

Principles and Practices

By: Harry T. Lawless,Hildegarde Heymann

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

603

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1441964886

ISBN 13

9781441964885

Book's by Hildegarde Heymann

Sensory Evaluation of Food

Sensory Evaluation of Food

Sensory Evaluation of Food

Sensory Evaluation of Food

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory Evaluation of Food

Sensory Evaluation of Food

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