Guidelines for sensory analysis in food product developmet and quality control - David H. Lyon

The subject of sensory evaluation (basically food tasting) is important for the food industry. This book demonstrates what a scientific approach to sensory analysis can achieve when properly implemented and integrated with other functions such as new product development, quality control and marketing.;The book has been written by a number of leading industrial practitioners of sensory analysis in a question and answer format, giving guidance on particular issues. The book follows a logical sequence of questions which might be asked by a scientist about to embark on sensory-based experiments.;The potential problem that companies of different size and standards may have different resources to allocate is addressed, so that readers will gain some help for their company if these guidelines are followed. As well as a consideration of all the relevant stages in sensory evaluation, the book also includes a glossary of terms and several relevant case studies, chosen by the editors for their special relevance to the subject area covered.;As a guide for those who do, or are about to, use sensory analysis, the book should be of value to those working with sensory evaluation in product research and development, quality control and assurance and marketing in the food and drink industry.