A practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests.

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

• 1. INTRODUCTION .2. PLANNING YOUR SENSORY PROJECT.The human senses.Sight, smell, taste, touch and hearing.Factors influencing sensory measurements.Psychological and physiological errors.Factors influencing test design.Defining your clients needs: identifying test objectives, application, budget, deadlines, setting action standards.Hypothesis testing.Experimental design: balancing, randomisation, blocking, Latin square, replication, size of sample/panel.Statistical analysis.Professional conduct, ethical issues and good laboratory practice.Hygiene.Safety.Ethical handling of panellists (informed consent, ethical committee approval, employment law, panellist records, Data Protection Act).Health consideration for panellists: Allergens, medications.IP consideration..3. REQUIREMENTS FOR SENSORY TESTING.Testing Facilities.Equipment, lighting, colour, temperature, humidity.Purpose built facilities: sensory testing laboratory, consumer test facilities, specific applications.Temporary facilities: portable booths, CLT.Testing in the home.Samples.Preparation and presentation: palate cleansers, serving vessels, carriers, coding, order of presentation.Reference and control samples.Sample assessment procedures.Disclosing ingredients.Panellists.Screening and Selection.Training.Motivation.Monitoring performance.Working with panels: setting up new panels, integrating new individuals into existing panels.Good working practices for panellists: Smoking, personal hygiene, perfume..Data Capture.Pen and paper.Computerised systems.Video cameras.Portable systems.4. SENSORY TEST METHODS.Each test is described using the same format including - objective and rationale, experimental design, procedure, example of worksheet, data analysis, conclusion, a worked example and 'dos and don'ts'..Discrimination tests.Introduction.Overall difference Tests: Triangle, Duo-Trio, Difference from control, Similarity.Attribute specific: Paired comparison (2 AFC), 3AFC, Ranking.Other tests: same/difference (with surety rating = R-index), Threshold tests.Descriptive tests.Introduction.General procedure: qualitative attribute generation, quantitative analysis (inc scale options) etc.Specific methodology: QDA, Spectrum, QFP, Free Choice Profiling, Consensus.Time Intensity.Affective/Consumer tests.Introduction\.Qualitative methods: focus groups.Quantitative methods: preference, hedonic rating.Questionnaire design.Combining results from different tests.Linking sensory and consumer data.5. COMPLETING THE PROJECT.Reporting.Report format: title, abstract or summary, aims/objectives, action standard, introduction/background, method, results and discussion, insight, conclusions, recommended action, references..Data storage.Documentation..GLOSSARY .BIBLIOGRAPHY .Appendix 1.Considerations for sensory evaluation of specific product types.Appendices 2-12.Statistical tables.INDEX