Quantitative Sensory Analysis: Psychophysics, Models and Intelligent Design - Hardcover

Lawless, Harry T.

Hardcover

ISBN 10: 047067346X ISBN 13: 9780470673461

Verlag: Wiley & Sons, 2013

Inhaltsangabe

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour.

Quantitative Sensory Analysis is an in-depth and unique treatment of the quantitative basis of sensory testing, enabling scientists in the food, cosmetics and personal care product industries to gain objective insights into consumer preference data - vital for informed new product development.
Written by a globally-recognised learer in the field, this book is suitable for industrial sensory evaluation practitioners, sensory scientists, advanced undergraduate and graduate students in sensory evaluation and sensometricians.

Über diesen Titel

Über die Autorin bzw. den Autor

Dr Harry T. Lawless is Professor Emeritus at the Department of Food
Science, Cornell University, Ithaca, New York, USA.

Von der hinteren Coverseite

Quantitative Sensory
Analysis

Harry T. Lawless

This book offers an advanced, quantitative approach to
sensory science problems. Mainstream
sensory evaluation, as practiced in the foods and consumer products industries,
is often primarily concerned with day-to-day tests of pairs of products. Although such testing is often necessary, one
can lose sight of the underlying models and theory for product discrimination
and quantitative description upon which our test procedures and statistical
methods are based.

Sensory evaluation procedures have their roots in classical
psychophysics and statistical methods. Quantitative Sensory Analysis provides a
basis for models underpinning sensory testing for the advanced student and
sensory scientist. Topics that lend
themselves to quantitative analysis such as the theory behind scaling, shelf
life modeling and threshold estimation are treated. The book is not designed as a guide to data
analysis and sensory statistics alone, but treats quantitative modeling in a broader
view. It attempts to gather together all
the quantitative models for sensory phenomena and sensory data in one
work. Rather than focus simply on data
handling issues, the book will have a psychological emphasis, for example, examining
why experimental designs that use panelists as their own controls are often
more powerful for finding product differences.

About the author

Dr Harry T. Lawless
is Professor Emeritus at the Department of Food Science, Cornell University,
Ithaca, New York, USA. His research focuses on perception of taste, smell and
texture in foods and model systems as well as applied research in sensory
testing methods and psychological factors affecting sensory judgments. He supervised the department’s sensory
testing facility and was a consultant to
student and faculty projects involving sensory evaluation of foods. Dr Lawless
is the author of the widely adopted textbook Sensory Evaluation of Foods, Principles
and Practices, with Professor Hildegarde Heymann of the University of California,
Davis. He has also served on the editorial boards of Chemical Senses, Chemosensory
Perception, Food Quality and Preference, Journal of the Science of Food and
Agriculture, and the Journal of Sensory Studies.

Also available from Wiley

Product Innovation
Toolbox: A Field Guide to Consumer Understanding and Research
Jacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN:
978-0-8138-2397-3

Sensory and Consumer
Research in Food Product Design and Development, 2nd Edition
Howard R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN:
978-0-8138-1366-0

Sensory Evaluation: A
Practical Handbook
Sarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4

Aus dem Klappentext

Quantitative Sensory
Analysis

Harry T. Lawless

This book offers an advanced, quantitative approach to
sensory science problems.  Mainstream
sensory evaluation, as practiced in the foods and consumer products industries,
is often primarily concerned with day-to-day tests of pairs of products.  Although such testing is often necessary, one
can lose sight of the underlying models and theory for product discrimination
and quantitative description upon which our test procedures and statistical
methods are based. 

Sensory evaluation procedures have their roots in classical
psychophysics and statistical methods.  Quantitative Sensory Analysis provides a
basis for models underpinning sensory testing for the advanced student and
sensory scientist.  Topics that lend
themselves to quantitative analysis such as the theory behind scaling, shelf
life modeling and threshold estimation are treated.   The book is not designed as a guide to data
analysis and sensory statistics alone, but treats quantitative modeling in a broader
view.  It attempts to gather together all
the quantitative models for sensory phenomena and sensory data in one
work.  Rather than focus simply on data
handling issues, the book will have a psychological emphasis, for example, examining
why experimental designs that use panelists as their own controls are often
more powerful for finding product differences.

About the author

Dr Harry T. Lawless
is Professor Emeritus at the Department of Food Science, Cornell University,
Ithaca, New York, USA. His research focuses on perception of taste, smell and
texture in foods and model systems as well as applied research in sensory
testing methods and psychological factors affecting sensory judgments.  He supervised the department’s sensory
testing facility and was  a consultant to
student and faculty projects involving sensory evaluation of foods. Dr Lawless
is the author of the widely adopted textbook Sensory Evaluation of Foods, Principles
and Practices, with Professor Hildegarde Heymann of the University of California,
Davis. He has also served on the editorial boards of Chemical Senses, Chemosensory
Perception, Food Quality and Preference, Journal of the Science of Food and
Agriculture, and the Journal of Sensory Studies.

Also available from Wiley

Product Innovation
Toolbox: A Field Guide to Consumer Understanding and Research
Jacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN:
978-0-8138-2397-3

Sensory and Consumer
Research in Food Product Design and Development, 2nd Edition
Howard R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN:
978-0-8138-1366-0

Sensory Evaluation: A
Practical Handbook
Sarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4

Details zur Ausgabe

• Verlag: Wiley & Sons
• Erscheinungsdatum: 2013
• Sprache: Englisch
• ISBN 10: 047067346X
• ISBN 13: 9780470673461
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 416
• Kontakt zum Hersteller: Wiley-VCH GmbH; product_safety@wiley.com; ; Boschstrasse 12; Weinheim; 69469; Deutschland