Quantitative Sensory Analysis

Quantitative SensoryAnalysisHarry T. LawlessThis book offers an advanced, quantitative approach tosensory science problems. Mainstreamsensory evaluation, as practiced in the foods and consumer products industries,is often primarily concerned with day-to-day tests of pairs of products. Although such testing is often necessary, onecan lose sight of the underlying models and theory for product discriminationand quantitative description upon which our test procedures and statisticalmethods are based.Sensory evaluation procedures have their roots in classicalpsychophysics and statistical methods. Quantitative Sensory Analysis provides abasis for models underpinning sensory testing for the advanced student andsensory scientist. Topics that lendthemselves to quantitative analysis such as the theory behind scaling, shelflife modeling and threshold estimation are treated. The book is not designed as a guide to dataanalysis and sensory statistics alone, but treats quantitative modeling in a broaderview. It attempts to gather together allthe quantitative models for sensory phenomena and sensory data in onework. Rather than focus simply on datahandling issues, the book will have a psychological emphasis, for example, examiningwhy experimental designs that use panelists as their own controls are oftenmore powerful for finding product differences.About the authorDr Harry T. Lawlessis Professor Emeritus at the Department of Food Science, Cornell University,Ithaca, New York, USA. His research focuses on perception of taste, smell andtexture in foods and model systems as well as applied research in sensorytesting methods and psychological factors affecting sensory judgments. He supervised the department's sensorytesting facility and was a consultant tostudent and faculty projects involving sensory evaluation of foods. Dr Lawlessis the author of the widely adopted textbook Sensory Evaluation of Foods, Principlesand Practices, with Professor Hildegarde Heymann of the University of California,Davis. He has also served on the editorial boards of Chemical Senses, ChemosensoryPerception, Food Quality and Preference, Journal of the Science of Food andAgriculture, and the Journal of Sensory Studies.Also available from WileyProduct InnovationToolbox: A Field Guide to Consumer Understanding and ResearchJacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN:978-0-8138-2397-3Sensory and ConsumerResearch in Food Product Design and Development, 2nd EditionHoward R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN:978-0-8138-1366-0Sensory Evaluation: APractical HandbookSarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4