Laboratory Exercises for Sensory Evaluation
From the co-author of Sensory Evaluation of Foods, Principles and Practices, this lab manual is a fitting accompaniment to that text in an undergraduate or graduate course in sensory evaluation of foods.� The manual includes introductory information, such as report formats (both academic and industr...
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| Format: | Electronic |
| Language: | English |
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Boston, MA :
Springer US : Imprint: Springer,
2013.
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| Series: | Food Science Text Series,
2 |
| Subjects: | |
| Online Access: | https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4614-5713-8 |
Table of Contents:
- Section A. Introductory Material and General Instructions
- 1. Introduction for Students
- 2. Introduction for Instructors and Teaching Assistants
- Section B. Eleven Laboratory Exercises in Sensory Evaluation
- 3. Screening panelists using simple sensory tests.-�4. Comparison of discrimination test methods.-�5.�Forced choice thresholds using an ascending method of limits.-�6. Signal Detection Theory and the Effect of Criterion on Response.-�7. Sweetness of fructose and sucrose determined by different scaling methods.-�8. Time-intensity scaling.-�9.�Flavor Profile Method.-�10.�Introduction to Descriptive Analysis.-�11.�Use of Reference Standard in Panel Training.-�12.�Acceptance and Preference Testing.-�13.�Optimization by ad libitum Mixing and the Just-About-Right Scale.-�Section C:�Brief Exercises and Group Projects.-�14. Group Exercise in Descriptive Analysis.-�15. Brief exercises
- Section D. Statistical Problem Sets for Sensory Evaluation
- Chapter 16:� Sample Problem Sets for Statistics.-�Exercise 1. Means, standard deviations, standard errors.-�Exercise 2. Binomial-based statistics for discrimination tests
- Exercise 3:� The t-tests.-�Exercise 4.�Simple Correlation.-�Exercise 5. One and two-way ANOVA.-�Exercise 6. Planned comparisons of means following ANOVA.-�Exercise 7. Rank order tests
- Appendix. Sample data sets and open tables for calculations.