By George Charalambous
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Additional info for Analysis of foods and beverages: modern techniques
Sensory Evaluation Tests E. Developing the Product Model F. Results: Modeling G. The Product Model H. Optimizing Acceptance I. Changing Formulation Limits J. Constraining Cost and/or Sensory Attributes K. Exploring the Response Surface VI. Matching a Product to a Concept VII. Contrasting and Relating Expert Panel versus Consumer Panel Data VIII. An Overview of Sensory Analysis References 50 50 50 52 54 54 56 58 58 60 61 63 65 66 I. INTRODUCTION TO SENSORY ANALYSIS Sensory analysis plays a key role in the development of foods and beverages for human consumption.
Pp. 11-51. Dekker, New York. Teranishi, R. (1981). In "Flavor Research" (R. Teranishi, R. A. Flath, and H. ), pp. 53-82. Dekker, New York. , Murphy, E. , and Mon, T. R. (1977). J. Agric. Food Chem. 25, 464-466. Vogel, A. I. (1956). " Wiley, New York. , ed. (1951). "Distillation, Technique of Organic Chemistry," Vol. IV. Wiley (Interscience), New York. Weurman, C. (1969). /. Agric. Food Chem. 17, 370-384. 2 Sensory Analysis, Product Modeling, and Product Optimization HOWARD R. MOSKOWITZ Moskomtz/Jacobs, Inc.
The Arthur D. Little group recognized the elusiveness of these descriptors. They pioneered a system whereby panelists ih^st discuss the quality notes of a product and through the discussion develop a descriptive language for the different characteristics. The complexity of foods and the large differences between various foods require that the panelists form different panels, depending upon the food being evaluated. A beer panel might develop a language quite different from the language developed by a spaghetti sauce panel.
Analysis of foods and beverages: modern techniques by George Charalambous