Sensory quality in foods and beverages: definition, measurement and control
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Chichester u.a.
Horwood u.a.
1983
|
| Series: | Ellis Horwood series in food science and technology.
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | 488 S. graph. Darst. |
| ISBN: | 0853124809 0895731304 |
Staff View
MARC
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Record in the Search Index
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| adam_text | Titel: Sensory quality in foods and beverages
Autor: Williams, Anthony A.
Jahr: 1983
Table of Contents
Preface 11
Section 1 - UNDERSTANDING AND DEFINING
SENSORY QUALITY
1.1 What is sensory quality?
D. G. LAND 15
1.2 Integrating needs - from grower to consumer
T. R. GORMLEY 30
1.3 Industrial approaches to defining quality
J. L. SIDEL, H. STONE and J. BLOOMQUIST 48
1.4 Understanding and interpreting consumer answers in
the laboratory
NICOLE DAGET 58
Section 2 - MEASUREMENT OF SENSORY QUALITY:
SENSORY METHODS, STATE OF
THE ART
2.1 Adapting short cut signal detection measures to the
problem of multiple difference testing: the R-Index
M. A. P. D. O MAHONY 69
2.2 Flavour description and flavour classification
J. F. CLAPPERTON and J. B. HARWOOD 82
2.3 The application of Procrustes statistics to sensory profiling
S. P. LANGRON 89
2.4 Is there an alternative to descriptive sensory assessment?
D. M. H. THOMSON and H. J. H. MACFIE 96
Posters:
2.5 A tasting procedure for assessing bitterness and
astringency
G. M. ARNOLD 109
2.6 Use of micro-computer with card reader system for flavour
profile data handling and storage
A. M. DUFFIELD and J. J. STAGG 115
Section 3 - MEASUREMENT OF SENSORY QUALITY:
INSTRUMENTAL METHODS
AND THEIR VALIDATION
3.1 Instrumental assessment of the appearance of foods
D. B. MACDOUGALL 121
3.2 Colour in beverages
C. F. TTMBERLAKE and P. BRIDLE 140
3.3 Correlating instrumental measurements with sensory
evaluation of texture
M. C. BOURNE 155
3.4 Measurement of particular textural characteristics of some
fruits and vegetables
J. G. BRENNAN 173
3.5 Measuring of sensory quality: assessing aroma by gas
chromatography
P. DURR 188
3.6 Headspace gas-chromatography as a means of assessing the
effect of non-volatile food components on volatile flavour
compounds
BONNIE M. KING and J. SOLMS 196
3.7 Bitterness, astringency and the chemical composition of
ciders
A. G. H. LEA and G. M. ARNOLD 203
Poster:
3.8 Two instruments designed to measure texture or related
properties in food products
G. LAMBERT 213
Section 4 - SENSORY AND INSTRUMENTAL METHODS
AND THEIR APPLICATION TO SPECIFIC
PRODUCTS
(a) Vegetables
4.1 Quality appraisal of processed fruits and vegetables
D. H. LYON 219
4.2 Relationships between sensory and chemical quality
criteria for carrots studied by multivariate data analysis
M. MARTENS, B. FJELDSENDEN, H. RUSSWUM JR,
and H. MARTENS 233
4.3 Quality assessment of watercress
R-M. SPENCE and O. G. TUCKNOTT 247
Posters:
4.4 Texture profile analysis studies of stored common beans
(Phaseolus vulgaris L.)
R. dos SANTOS GARRUTI and
D. dos SANTOS GARRUTI 259
4.5 Relationship between the capsaicoids content and the
Scoville Index of Capsicum oleoresins
L. J. VAN GEMERT, L. M. NIJSSEN,
A. T.H. J. DEBIEandH. MAARSE 266
4.6 Descriptive sensory analysis of soy sauce
S. M. TAN and J. R. PIGGOTT 272
(b) Fruit and Fruit Products
4.7 Enzymes as indices of ripening
P. W. GOODENOUGH 279
4.8 Flavour-quality evaluation and specifications for
non-alcoholic beverages
R. DOBBS 287
4.9 Comparison between direct similarity assessments and
descriptive profiles of certain soft drinks
J. CHAUHAN, R. HARPER and
W. KRZANOWSKI 297
4.10 Objective and hedonic sensory assessment of ciders and
apple juices
A. A. WILLIAMS, S. P. LANGRON and
G. M. ARNOLD 310
4.11 Descriptive analysis and quality of Bordeaux wines
A. C. NOBLE, A. A. WILLIAMS and
S. P. LANGRON 324
Porters;
4.12 Influence of storage conditions on the organoleptic quality
of apple juice
L. POLL 336
4.13 Sensory and instrumental measurement of quality
attributes in apples
S. M. SMITH and A. CHURCHILL 341
4.14 Colour measurement in red wines
P. BRIDLE 347
4.15 Browning in white wines
L. F. BURROUGHS and A. G. H. LEA 350
4.16 Evaluating wine quality by the application of statistical
methods to analytical GC data
M. BERTUCCIOLI, P. DADDI and
A. SENSroORI 353
(c) Fish and Meat
4.17 Quality of deboned fish flesh
P. HOWGATE 361
4.18 Sensory and instrumental methods in meat aroma analysis
A. M. GALT and G. MACLEOD 374
Posters:
4.19 Effect of processing changes on the quality of broiler
chickens
N. M. GRIFFITHS and J. M. JONES 387
4.20 Firmness of pig carcass backfat - sensory and instrumental
measurements
R. C. D. JONES and E. DRANSFIELD 392
4.21 Some observations on the role of lipids in meat flavour
D. S. MOTTRAM 394
(d) Dairy Products
4.22 Aspects of sensory quality in milk and unfermented milk
products
M. J. A. SCHRODER 401
4.23 Flavoured dairy products: sensory and stability problems
W. GRAB 412
Poster:
4.24 Potato-like off flavour in smear coated cheese: a defect
induced by bacteria
J-P. DUMONT, R. MOURGES and J. ADDA 424
Section 5 - INFLUENCE OF SENSORY QUALITY ON
FOOD CHOICE AND INTAKE
5.1 Sensory qualities, palatability of food and overweight
J. E. R. FRIJTERS 431
5.2 Marketing and sensory quality
D. LESSER 448
5.3 Future trends in the evaluation of sensory quality
R. HARPER 467
Index 483
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| indexdate | 2024-07-09T15:40:26Z |
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| isbn | 0853124809 0895731304 |
| language | English |
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| physical | 488 S. graph. Darst. |
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| publishDateSort | 1983 |
| publisher | Horwood u.a. |
| record_format | marc |
| series2 | Ellis Horwood series in food science and technology. |
| spelling | Sensory quality in foods and beverages definition, measurement and control Hrsg. von Anthony A. Williams* Chichester u.a. Horwood u.a. 1983 488 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Ellis Horwood series in food science and technology. Food industry and trade Congresses Food Sensory evaluation Congresses Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Sensorische Prüfung (DE-588)4054562-3 s DE-604 Williams, Anthony A. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=001380819&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Sensory quality in foods and beverages definition, measurement and control Food industry and trade Congresses Food Sensory evaluation Congresses Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4054562-3 (DE-588)4034870-2 (DE-588)1071861417 |
| title | Sensory quality in foods and beverages definition, measurement and control |
| title_auth | Sensory quality in foods and beverages definition, measurement and control |
| title_exact_search | Sensory quality in foods and beverages definition, measurement and control |
| title_full | Sensory quality in foods and beverages definition, measurement and control Hrsg. von Anthony A. Williams* |
| title_fullStr | Sensory quality in foods and beverages definition, measurement and control Hrsg. von Anthony A. Williams* |
| title_full_unstemmed | Sensory quality in foods and beverages definition, measurement and control Hrsg. von Anthony A. Williams* |
| title_short | Sensory quality in foods and beverages |
| title_sort | sensory quality in foods and beverages definition measurement and control |
| title_sub | definition, measurement and control |
| topic | Food industry and trade Congresses Food Sensory evaluation Congresses Sensorische Prüfung (DE-588)4054562-3 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food industry and trade Congresses Food Sensory evaluation Congresses Sensorische Prüfung Lebensmittel Konferenzschrift |
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