食品の官能評価の実際（第４版） Sensory Evaluation Practices (Food Science and Technology) （4TH）

Stone, Herbert (EDT)/ Bleibaum, Rebecca N. (EDT)/ Thomas, Heather A. (EDT)

Academic Press Inc（2012/09発売）

• 製本 Hardcover:ハードカバー版／ページ数 446 p.
• 言語 ENG
• 商品コード 9780123820860
• DDC分類 664.072

基本説明

Features : Discovered new optimization is based on integration of sensory descriptive and consumer research data. New sensory information with imagery.

Full Description

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.

Contents

1. Introduction to Sensory Evaluation
2. The Organization and Operation of a Sensory Evaluation Program
3. Measurement
4. Test Strategy and the Design of Experiments
5. Discrimination Testing
6. Descriptive Analysis
7. Affective Testing
8. Strategic Applications
9. Epilogue