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Sensory Evaluation of Food


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Table of Contents

Preface I Appendix I - Basic Statistical Concepts for Sensory Evaluation II Appendix A II- Nonparametric and Binomial-based Statistical Methods III Statistical Appendix III- Analysis of Variance IV Appendix IV- Correlation, Regression and Measures of association V Appendix V - Statistical Power and Test Sensitivity 1 Chapter 1 2 Physiological and Psychological Foundations of Sensory Function 3 Principles of Good Practice 4 Discrimination Testing 5 Similarity, Equivalence Testing and Discrimination Theory 6 Measurement of Sensory Thresholds 7 Scaling 8 Time-intensity Methods 9 Context Effects and Biases in Sensory Judgment 10 Descriptive Judgment 11 Texture Evalution 12 Color and Appearance 13 Preference Testing 14 Acceptance Testing 15 Consumer Field Tests and Questionnaire Design 16 Qualitative Consumer Research Methods 17 Quality Control and Shelf-life (Stability) Testing 18 Data relationships and multivariate applications 19 Strategic Research Tables A-Q

About the Author

Harry T. Lawless is Professor of Food Science at Cornell University where he teaches sensory evaluation. He has 35 years of experience in chemosensory research and psychophysics. He spent five years in consumer testing in industry, and serves as a consultant to various food and consumer products companies on sensory test methods. Hildegarde Heymann is Professor of Viticulture and Enology at the University of California at Davis where she teaches sensory evaluation of wine and sensometrics. She spent nearly 17 years at the University of Missouri as a professor of sensory science.


From the reviews of the second edition:"This volume is an academic text, bringing together theory, methodologies and analysis techniques of sensory evaluation and references to thousands of research articles on sensory science in a logical and practical manner. ... its primary aim is as a textbook for university-level sensory science modules. ... also serves as an over-arching technical manual and resource for practicing food and drink technologists and sensory scientists. ... The book is essential reading for those in the sensory evaluation sphere and serves as an excellent and practical reference." (Patricia Stefanowicz, Journal of Wine Research, Vol. 24 (1), 2013)

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