Guidelines for Sensory Analysis in Food Product Development and Quality Control:
Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in...
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
1992
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| Schlagworte: | |
| Online-Zugang: | BTU01 Volltext |
| Zusammenfassung: | Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile |
| Beschreibung: | 1 Online-Ressource (XX, 131 p) |
| ISBN: | 9781461519997 |
| DOI: | 10.1007/978-1-4615-1999-7 |
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| 520 | |a Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile | ||
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Datensatz im Suchindex
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| author2 | Lyon, David H. Francombe, Mariko A. Hasdell, Terry A. Lawson, Ken |
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| author_facet | Lyon, David H. Francombe, Mariko A. Hasdell, Terry A. Lawson, Ken |
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| id | DE-604.BV045186485 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:57Z |
| institution | BVB |
| isbn | 9781461519997 |
| language | English |
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| spelling | Guidelines for Sensory Analysis in Food Product Development and Quality Control edited by David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson Boston, MA Springer US 1992 1 Online-Ressource (XX, 131 p) txt rdacontent c rdamedia cr rdacarrier Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile Engineering Quality Control, Reliability, Safety and Risk Food Science Food / Biotechnology Quality control Reliability Industrial safety Qualitätskontrolle (DE-588)4047968-7 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Produktentwicklung (DE-588)4139402-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Produktentwicklung (DE-588)4139402-1 s Sensorische Prüfung (DE-588)4054562-3 s 1\p DE-604 Qualitätskontrolle (DE-588)4047968-7 s 2\p DE-604 Lyon, David H. edt Francombe, Mariko A. edt Hasdell, Terry A. edt Lawson, Ken edt Erscheint auch als Druck-Ausgabe 9781461358251 https://doi.org/10.1007/978-1-4615-1999-7 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Guidelines for Sensory Analysis in Food Product Development and Quality Control Engineering Quality Control, Reliability, Safety and Risk Food Science Food / Biotechnology Quality control Reliability Industrial safety Qualitätskontrolle (DE-588)4047968-7 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Produktentwicklung (DE-588)4139402-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4047968-7 (DE-588)4054562-3 (DE-588)4139402-1 (DE-588)4034870-2 |
| title | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_auth | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_exact_search | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_full | Guidelines for Sensory Analysis in Food Product Development and Quality Control edited by David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson |
| title_fullStr | Guidelines for Sensory Analysis in Food Product Development and Quality Control edited by David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson |
| title_full_unstemmed | Guidelines for Sensory Analysis in Food Product Development and Quality Control edited by David H. Lyon, Mariko A. Francombe, Terry A. Hasdell, Ken Lawson |
| title_short | Guidelines for Sensory Analysis in Food Product Development and Quality Control |
| title_sort | guidelines for sensory analysis in food product development and quality control |
| topic | Engineering Quality Control, Reliability, Safety and Risk Food Science Food / Biotechnology Quality control Reliability Industrial safety Qualitätskontrolle (DE-588)4047968-7 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Produktentwicklung (DE-588)4139402-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Engineering Quality Control, Reliability, Safety and Risk Food Science Food / Biotechnology Quality control Reliability Industrial safety Qualitätskontrolle Sensorische Prüfung Produktentwicklung Lebensmittel |
| url | https://doi.org/10.1007/978-1-4615-1999-7 |
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