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Book Cover
Author Stone, Herbert.

Title Sensory evaluation practices / edited by Herbert Stone, Rebecca N. Bleibaum, Heather A. Thomas
Edition Fourth edition
Published Amsterdam ; Boston : Elsevier/Academic Press, 2012
Online access available from:
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Description 1 online resource (x, 438 pages) : illustrations
Series Food science and technology international series
Food science and technology international series.
Contents 1. Introduction to sensory evaluation -- 2. The organization and operation of a sensory evaluation program -- 3. Measurement -- 4. Test strategy and the design of experiments -- 5. Discrimination testing -- 6. Descriptive analysis -- 7. Affective testing -- 8. Strategic applications -- 9. Epilogue
Summary Understanding "what" consumers want and "why" are two of the most significant hurdles faced by any business creating products for consumers. Properly conducted sensory research experiments can provide answers to these questions and more. Sensory evaluation provides strategic information at various stages in the product lifecycle including the front end of innovation, new product development, product optimization, marketplace audits, and quality control among others. Sensory research can help identify issues that contribute to a product's success (or failure). This fourth edition draws on the author's practical experience in partnering with business associates in marketing and development teams to bring creativity and innovation to consumer driven product development in today's global business environment. The field of sensory science continues to grow and is now recognized as a strategic source of information for many Fortune 500 companies
Bibliography Includes bibliographical references (pages 407-424) and index
Notes Print version record
Subject Food -- Sensory evaluation.
Sensory evaluation.
Form Electronic book
Author Bleibaum, Rebecca N.
Thomas, Heather A.
ISBN 0123820863 (electronic bk.)
9780123820860 (electronic bk.)