Open AccessBook
Sensory Evaluation of Food: Principles and Practices
TLDR
In this article, the authors discuss acceptance and preference testing as a special case of threshold testing and apply it in a variety of applications, such as: Acceptance and Preference Testing - Consumer Tests Outside the Laboratory.Abstract:
Overview and Basic Principles. Physiological and Psychological Foundations of Sensory Function. Principles of Good Practise. Discrimination Testing. Discrimination Theories and Advanced Topics. Threshold Testing as a Special Case of Discrimination Tests. Scaling Models and Numerical Measurement. Time Intensity Methods. Context Effects and Biases. Descriptive Analysis. Texture. Color and Appearance Measurement. Acceptance and Preference Testing - Laboratory Applications. Acceptance and Preference Testing - Consumer Tests Outside the Laboratory. Qualitative Research Methods. Data Relationships & Multivariate Applications. Strategic Research. Overview and Recap. Statistical Appendices.read more
Citations
More filters
Journal ArticleDOI
A simple digital imaging method for measuring and analyzing color of food surfaces
Kit L. Yam,Spyridon E. Papadakis +1 more
TL;DR: A simple method that uses a combination of digital camera, computer, and graphics software to measure and analyze the surface color of food products and has the advantages of being versatile and affordable.
Journal ArticleDOI
Descriptive sensory analysis: past, present and future
TL;DR: The process of implementing a descriptive sensory programme will be reviewed, with some discussion of new approaches and applications, and potential new applications of descriptive techniques are discussed.
Journal ArticleDOI
Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
Paula Varela,Gastón Ares +1 more
TL;DR: This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.
Journal ArticleDOI
Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt.
TL;DR: The results of this study indicates that adding nano-encapsulated fish oil into yogurt gave closer characteristics to control sample in terms of sensory characteristics than yogurt fortified with free fish oil.
Journal ArticleDOI
Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects
TL;DR: This review focuses mainly on the methodological approach of probiotic encapsulation including materials and results obtained using encapsulated probiotic in food matrices and different pathologies in animal models.
References
More filters
Journal ArticleDOI
The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review
Rosires Deliza,Hal Macfie +1 more
TL;DR: In this paper, the authors present a flow chart for the role of expectations at the point of choice and in influencing sensory perception at the time of consumption, showing that expectations are generated by a variety of factors.
Journal ArticleDOI
Effects of disconfirmed consumer expectations on food acceptability
Armand V. Cardello,F.M. Sawyer +1 more
TL;DR: In this paper, three studies were conducted to assess the effects of disconfirmation consumer expectations on food acceptability and found that disconfirmed expectations for the sensory attributes of an edible film had a negative effect on acceptability of the film.
Journal ArticleDOI
DEVELOPMENT OF A SCALE FOR MEASURING SOLDIERS’FOOD PREFERENCES ab
Journal ArticleDOI
The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread.
TL;DR: The overall effect of label information was to shift sensory judgments in a direction more consistent with an individual's beliefs; i.e., hedonic responses from subjects with more positive attitudes toward RF or FF spreads were significantly greater in the respective label condition.
Journal ArticleDOI
The effects of information on sensory ratings and preferences: The importance of attitudes
TL;DR: Both liking and rated likelihood of buying increased for the type of sample towards which subjects had a more generally positive attitude, and those subjects with higher scores for dietary restraint showed greater differentiation of the samples in terms of calorie content, healthiness and sweetness.