Sensory Evaluation of Foods (Springer)

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By Harry T. Lawless and Hildegarde Heymann.

All the major sensory test methods are illustrated and discussed, including discrimination, descriptive and affective tests. Some chapters are devoted to special topics such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples. 2nd Edition, 2010, 850 pages. Hardcover.