Sensory Evaluation Practices - Edition 3 - By Herbert Stone and Joel L. Sidel Elsevier Inspection Copies

Sensory Evaluation Practices

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Sensory Evaluation Practices,

Edition 3

By Herbert Stone and Joel L. Sidel

Publication Date: 05 May 2004

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The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture. Sensory evaluation is a dynamic field concentrating on the utilization of humans for the measurement of sensory perceptions and/or their effect on food and taste acceptance.Since 1985 when the first edition of this book was published, there have been many changes in he field of sensory evaluation. Sensory Evaluation Practices, Third Edition provides a critical evaluation of all current developments in the field, recognizing the impact that the discipline has had within academic circles, in business, and the relationships between research developments and their applications. This new edition takes into consideration the impact of data processing systems, as well as the internet and its implications for the future of sensory evaluation.

Key Features

*Appeals to sensory experts both in academia and business *Discovered new optimization is based on integration of sensory descriptive and consumer research data *New sensory information with imagery

About the author

By Herbert Stone, Sensory Consulting Services, IFT Past President, Visiting Professor, Zhejiang Gongshang University and Joel L. Sidel, Tragon Corporation, Redwood City, California

Organization and operation of a sensory evaluation program; measurement; test strategy and the design of experiments; discrimination testing; descriptive analysis; acceptance testing; special problems

ISBN: 9780126726909

Page Count: 408

Retail Price : £100.00

Kohlmeier, NUTRIENT METABOLISM, (2003, 808 pp., $119.95/79.95 (GBP), ISBN: 0-12-417762-X)Caballero, ENCYCLOPEDIA OF FOOD SCIENCES AND NUTRITION, 10 Volume Set (2003, 6000 pp., $2400/1655.00 (GBP), ISBN: 0-12-227055-x)Bourne, FOOD TEXTURE AND VISCOSITY, (2003, 448 pp., $89.95/62.50 (GBP), ISBN: 0-12-119062-5)

Food sensory professionals, technical managers and product development specialists, industry research directors, marketing, marketing research, advertising professionals, sensory evaluation undergraduates

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