Titlebook: Sensory Evaluation of Food; Principles and Pract Harry T. Lawless,Hildegarde Heymann Textbook 2010Latest edition Springer Science+Business

大酒杯

Descriptive Analysis, well as the requirements for appropriate sensory attribute terms. This is followed by a historical review of the first descriptive analysis technique, the Flavor Profile. We then describe the Texture Profile, as well as proprietary descriptive methods such as Quantitative Descriptive Analysis and t

词汇

Texture Evaluation,related to food (and to some extent textiles) are described in detail. Sensory texture measurements, specifically the Texture Profile Method, are described followed by a relatively brief discussion of correlations between instrumental and sensory texture measurements.

Keratin

Color and Appearance, variations in the color receptor genes as well as to color blindness. We then discuss the measurement of appearance with attention to turbidity and glossiness. Instrumental color measurements are briefly described with special attention to the Munsell, RGB, and various CIE color systems.

Firefly

透明

生气的边缘

Consumer Field Tests and Questionnaire Design,ful consumer questionnaire requires both skill and experience. General rules for questionnaire design and question construction are presented. Various question formats such as agree–disagree scales and open-ended questions are discussed.

粗鄙的人

Forage饲料

辩论

Data Relationships and Multivariate Applications,jor work horses in the field: principal component analysis (PCA) and canonical variate analysis (CVA). PCA should be used with mean data and CVA with raw data, namely data including replicate observations. We also discuss generalized Procrustes analysis (GPA) which is used with free-choice profiling

TRUST

Strategic Research,s are evaluated relative to one’s own. Often the information is summarized by perceptual mapping, using multivariate statistical analyses. An important part of product development is optimization of specific attributes. A third area involves identifying patterns of consumer preferences and groups to