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Full Description
Color, appearance, texture, and flavor have a significant impact on the overall quality attributes and consumer acceptability of foods. To assess these sensory attributes, food industry researchers and product developers frequently engage humans to serve on sensory evaluation panels. Instrumental techniques are commonly used by the industry to assess sensory attributes when sensory evaluation panels are not feasible. For these instrumental methods to provide accurate data, they must measure these attributes using techniques typical of humans. Instrumental Measurement of Sensory Quality Attributes in Foods, is the first book to integrate into one resource both the theory and applications for the instrumental methods used for the measurement of color, texture, and flavor of foods. In part one of the text, Authors Wilson and Boylston discuss the theory of instrumental techniques and their relationship to human perception. The advantages and disadvantages of specific instrumental techniques, as well as future developments are also covered.The second part of the book focuses on specific applications of these instrumental techniques, with an integration of techniques for the analysis of color, texture, and flavor, where applicable. This second section also features a discussion of considerations for selecting the appropriate instrumental techniques and application of appropriate statistical analyses. Throughout the book, the authors discuss how the human senses function to detect certain attributes, and relate the design of the instruments to human perception. Laboratory exercises allow adaptation of the book to a course or training experience, enabling students and employees to explore the use of instruments while developing the knowledge base critical for successfully adapting methodologies for the evaluation of food quality. Fully illustrated with photos of the instruments and their typical graphical outputs, Instrumental Measurement of Sensory Quality Attributes in Foods is ideal as a textbook and reference for classes in instrumental analysis, product development, sensory science, and quality assurance, and as a contemporary resource for food scientists throughout government and industry.
Contents
PrefacePart 1. Theory and Principles of Instrumental Methods for Measurement of Quality AttributesColor and Appearance1. Human Perception of Color and Appearance and Their Measurement2. Instrumental Methods for the Measurement of Color and Appearance(Machine vision, Munsell Color System, CIE-Color System, Agtron, HunterLab Color Meter, absorbance spectrophotometry, reflectance spectrophotometry)3. Future Developments in the Analysis of Color and Appearance Texture and Viscosity4. Human Perception of Texture and Viscosity and Their Measurement5. Instrumental Methods for Measurement of Texture(Instron and TA-XT2, Texture Profile Analysis, compression, puncture, Kramer shear cell, back extrusion cell, Warner-Bratzler shear)6. Instrumental Methods for Measurement of Viscosity(Rotational viscometers, yield stress, Adams consistometer, Bostwick consistometer, penetrometer, capillary viscometers)7. Future Developments in the Analysis of Texture and Viscosity Flavor8. Human Perception of Taste and Aroma and Their Measurement9. Instrumental Methods for Measurement of Taste Compounds(Sugars: refractometer, HPLC; Acids: pH meter, titratable acidity, HPLC; Salts: ion-selective electrodes; Bitter Compounds: HPLC)10. Instrumental Methods for Analysis of Aroma Compounds(Isolation Techniques: Distillation/Extraction, Headspace Analysis and Concentration, Adsorbent Trapping, Solid-Phase Microextraction (SPME);Analysis Techniques: Gas Chromatography (GC) - universal and specific detectors, GC -Mass Spectrometry, GC-Atomic Emission Detection, GC-Olfactometry, Electronic nose, Chemical methods (i.e. free fatty acids))11. Future Developments in the Analysis of Taste and Aroma Part 2. Applications of Instrumental Methods for Evaluation of Quality Attributes12. Quality Control and Quality Assurance* Development of Standards and Specifications for Products* Sampling Considerations* Storage and Handling Considerations* Methods for Quality Control and Quality Assurance* Methods for Grades, Standards and Specifications* Statistical Applications13. Research and Product Development* Instrument - Sensory Relationships* Methods for Research and Product Development* Statistical Applications14. Process Control* Using On-line Systems to Control Quality* Applications Using Statistical Process Control15. Laboratory Exercises* Color* Texture* Viscosity* Taste* Aroma* Spicy-heatIndex
