食品の官能評価（第２版） Sensory Evaluation of Food : Principles and Practices （2ND）

Lawless, Harry T./ Heymann, Hildegarde

Springer Verlag（2010/09発売）

Springer Verlag（2010/09発売）

• 製本 Hardcover:ハードカバー版／ページ数 596 p.
• 言語 ENG
• 商品コード 9781441964878
• DDC分類 664.07

基本説明

Covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Advanced students and practitioners will enjoy the more detailed sections on rationale and related issues. The first volume of this book was published in 1998.

Full Description

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.

Contents

Physiological and Psychological Foundations of Sensory Function.- Principles of Good Practice.- Discrimination Testing.- Similarity, Equivalence Testing, and Discrimination Theory.- Measurement of Sensory Thresholds.- Scaling.- Time-Intensity Methods.- Context Effects and Biases in Sensory Judgment.- Descriptive Analysis.- Texture Evaluation.- Color and Appearance.- Preference Testing.- Acceptance Testing.- Consumer Field Tests and Questionnaire Design.- Qualitative Consumer Research Methods.- Quality Control and Shelf-Life (Stability) Testing.- Data Relationships and Multivariate Applications.- Strategic Research.- Erratum to: Similarity, Equivalence Testing, and Discrimination Theory.