Sensory Evaluation Techniques: Second Edition - Hardcover

Meilgaard, Morten C.; Civille, Gail Vance; Carr, B. Thomas

Hardcover

ISBN 10: 0849342805 ISBN 13: 9780849342806

Publisher: CRC-Press, 1991

Synopsis

Sensory Evaluation Techniques, 2nd Edition, is a basic text/reference that presents theory and applications of sensory evaluation methods with sufficient background material to understand the evaluation of sensory perception and actually perform sensory tests. Updated and revised from the 1st Edition, this edition represents the most current information available.
The book's "how to" description of sensory evaluation methods features both consumer research techniques, as well as more practical tests that are commonly used. The descriptions of the evaluation methods are accompanied by numerous practical examples of the techniques described. The book also contains complete instructions for the Spectrum™ method of descriptive analysis, as well as a relevant selection of those statistical techniques sensory analysts need (including examples illustrating the analysis of sensory tests).
Instructors and students of sensory evaluation, as well as researchers and libraries in the production and marketing of foods, beverages, cosmetics, fragrances, textiles, and paper products will find this book to be invaluable.

About this title

Review:

"text presents an excellent overview of sensory evaluation techniques currently available for the assessment of the sensory quality of foodsOverall a great text with noticeable improvements over the 2nd edition." --Jean-Francois Meullenet, University of Arkansas, reviewed in Textual Studies, Vol. 31, #3 "3rd Edition is still invigorating, clean-cut and even more authoritative than its predecessors 'user friendly' Essential information is given in a clear, concise way and as complete a way as is desirable to present crucial information." --John J Powers, Journal of Food Quality, Vol. 23 "very comprehensivenewly published 3rd Edition, the authors have updated statistical theory, expanded descriptive lexicon related to the Spectrum method, cross-referenced other recently published texts in the field, and devoted discussion to relationships between sensory, instrumental and consumer data.The third edition is worth updating one's library, for a number of reasonsincluding techniques to better understand data relationships (sensory-consumer, sensory-instrumental). --Food Technology "The book is highly recommended and will be useful to readers who are engaged in sensory evaluation. It will help in conducting various types of sensory investigations." -Barbara Wunderli, Swiss Federal Institute of Technology Zurich, Institute of Food Science, CH-8092 Zurich, Switzerland

About this edition

• Publisher: CRC-Press
• Publication date: 1991
• ISBN 10: 0849342805
• ISBN 13: 9780849342806
• Binding: Hardcover
• Edition number: 2
• Number of pages: 376