Del i serien Methods and Protocols in Food Science

Classic and Novel Sensory Analysis

Inbunden, Engelska, 2026

AvAdriano Gomes da Cruz,Erick Almeida Esmerino,Tatiana Colombo Pimentel

3 769 kr

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This volume addresses the latest state-of-the-art protocols relevant to classic and novel sensory analysis methods. Chapters guide readers through diverse methods on contemporary sensory science, spanning classical descriptive analysis as well as dynamic, projective, emotional, and consumer-oriented techniques. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Classic and Novel Sensory Analysis aims to introduce protocols that can be used for sensory analysis by graduate students, postdoctoral associates, and researchers.

Produktinformation

Utgivningsdatum2026-08-31
Mått178 x 254 x undefined mm
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor220
FörlagSpringer-Verlag New York Inc.
ISBN9781071654033

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Preparation and Serving of Samples for Sensory Testing.- Designing Sensory Testing Facilities.- Classical Descriptive Analysis (CDA): Step-by-Step Protocol.- Fast sensory profiling with Check-All-That-Apply (CATA) and Rate-All-That-Apply (RATA).- Ultra-Flash Profiling.- Application of the Napping® technique for sensory profiling.- Sorting task.- Polarized Sensory Positioning (PSP).- Pivot Profile and its methodological variants: experimental design, data processing, and practical guidelines for rapid sensory profiling.- Preferred Attribute Elicitation.- Free Listing Methodology.- Free Drawing Method.- Temporal Dominance of Sensations.- Temporal liking.- Temporal Check All That Apply (TCATA).- AEF (Attack-Evolution-Finish): a simple and versatile method for the evaluation of temporal sensory perception.- Ideal Profiling Method.- Methods to Measure Emotions.- Case Study on Soup 20. Score Deviation Sensory Evaluation Technique: A Novel Methodological Framework and Mix Formulation Optimization.- Emotional Projective Mapping (EmoMap).- Word Association.- Co-creation for Food Product Development: An Operational Protocol Integrating Focus Groups and Prototyping.- Product Personality Profiling.- Focus groups applied to dairy products.- Conjoint analysis.