A comprehensive review of the techniques and applications of descriptive analysis
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants.
Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer–driven product design, manufacture and communication.
Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently–developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientists, traces the evolution of descriptive analysis, and addresses general considerations, including panel set–up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis.
Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry–based researchers in quality assurance, research and development, and marketing.
Editor Biographies, ix
List of Contributors, xi
Preface to the Series, xv
Section 1: Introduction
1 Introduction to Descriptive Analysis, 3Sarah E. Kemp, May Ng, Tracey Hollowood and Joanne Hort
2 General Considerations, 41Sylvie Issanchou
3 Setting Up and Training a Descriptive Analysis Panel, 81Margaret A. Everitt
4 Panel Quality Management: Performance, Monitoring and Proficiency, 113Carol Raithatha and Lauren Rogers
5 Statistical Analysis of Descriptive Data, 165Anne Hasted
Section 2: Techniques
6 Consensus Methods for Descriptive Analysis, 213Edgar Chambers IV
7 Original Flavor and Texture Profile and Modified/Derivative Profile Descriptive Methods, 237Alejandra M. Muñoz and Patricia A. Keane
8 Quantitative Descriptive Analysis, 287Joel L. Sidel, Rebecca N. Bleibaum and K.W. Clara Tao
9 Spectrum Method, 319Clare Dus, Lee Stapleton, Amy Trail, Annlyse Retiveau Krogmann and Gail Vance Civille
10 Quantitative Flavour Profiling, 355Sophie Davodeau and Christel Adam
11 A5daptive Profile Method®, 389Alejandra M. Muñoz
12 Ranking and Rank–Rating, 447Graham Cleaver
13 Free Choice Profiling, 493Pieter H. Punter
14 Flash Profile Method, 513Wender L.P. Bredie, Jing Liu, Christian Dehlholm and Hildegarde Heymann
15 Projective Mapping & Sorting Tasks, 535Dominique Valentin, Sylvie Chollet, Michael Nestrud and Hervé Abdi
16 Polarized Sensory Positioning, 561Gastón Ares, Lucía Antúnez, Luis de Saldamando and Ana Giménez
17 Check–All–That–Apply and Free Choice Description, 579Dominic Buck and Sarah E. Kemp
Section 3: Applications
18 Application of Descriptive Sensory Analysis to Food and Drink Products, 611Cindy Beeren
19 Application of Descriptive Analysis to Non–Food Products, 647Anne Churchill and Ruth Greenaway
Section 4: Summary
20 Comparison of Descriptive Analysis Methods, 681Alejandra M.
About the Editors
Sarah E. Kemp, Consultant and formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes, UK.
Joanne Hort, Professor, Massey Institute of Food Science and Technology, Massey University, New Zealand.
Tracey Hollowood, Managing Director, Sensory Dimensions Ltd, Nottingham, UK.