Sensory Evaluation

Dr Sarah E. Kemp was formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes plc, Reading, UK.Dr Tracey Hollowood is Associate Director: Sensory and Consumer Research, Sensory Dimensions Ltd, Bulwell, Nottinghamshire, UK. Dr Joanne Hort is Associate Professor in Sensory Science, Nottingham University, UK.

"Guides industry or academic practitioners through the stages of testing a consumer's sensory experience of a commercial product." (Book News, December 2009)

• Preface vii Author biographies ixAcknowledgements xi1 Introduction 11.1 What is sensory evaluation? 11.2 What is the role of sensory evaluation? 21.3 What drives successful sensory testing? 32 Sensory perception 42.1 The human senses 42.2 Factors affecting sensory measurements 63 Planning your sensory project 113.1 Setting objectives 113.2 Product type 113.3 Budget 123.4 Timings 123.5 Selecting the test method 123.6 Setting action standards 133.7 Experimental design 143.8 Data analysis 194 Requirements for sensory testing 304.1 Professional conduct in sensory testing: health, safety, ethical and legal considerations 304.2 Good working and laboratory practices 374.3 Resources needed for sensory testing 414.4 Samples 494.5 Assessors 544.6 Data capture 635 Sensory test methods 665.1 Selecting the test 665.2 Discrimination tests 665.3 Descriptive analysis tests 965.4 Affective/consumer tests 1185.5 Linking consumer, sensory and product data 1366 Completing the project 1386.1 Reporting 1386.2 Documentation and data storage 1406.3 Dos and don’ts 1417 Appendices 142Appendix 1: Examples of Latin Square and Williams Latin Square designs for selected number of samples 142Appendix 2: IFST PFSG professional code of conduct for sensory professionals 143Appendix 3: Critical values table for triangle test 147Appendix 4: Critical values table for duo-trio test and paired comparison test for difference (one tailed) 149Appendix 5: ANOVA explained 151Appendix 6: Critical values table for chi-squared 156Appendix 7: Critical values table for paired comparison and paired difference test (two tailed) 157Appendix 8: Critical values table for Friedman test 159Appendix 9: Types of scales 160Appendix 10: Case study: modified quantitative descriptive analysis of chocolate texture 163Appendix 11: R index explained 1748 Glossary 1789 References 185Index 189