Contents: Ch.1. What is sensory analysis used for? -- Ch.2. The relationship of physiology and psychology to sensory analysis -- Ch.3. How to use sensory analysis to meet your objective -- Ch.4. The products for sensory analysis -- Ch.5. Who are the right people for sensory analysis? -- Ch.6. Experimental design and data analysis -- Ch.7. Reporting and recording -- Ch.8. Putting sensory analysis into practice -- Ch.9. Case history: specification and quality control -- Ch.10. Case history: shelf-life studies -- Ch.11. Case history: taint investigation -- Ch.12. Case history: Taint prevention -- Ch.13. Case history: mapping of coffee products -- Ch.14. Case history: quality control in product -- Ch.15. Case history: graphical methods for monitoring profile panel performance
Bibliography
Includes bibliographical references (pages 195-200) and index