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Wiley-Blackwell Descriptive Sensory Analysis in Practice

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Description

Master the fundamentals of product evaluation with Descriptive Sensory Analysis in Practice by Wiley-Blackwell. This essential text explores the descriptive techniques used by trained panels to define the sensory properties of various products. It traces the history of these methods back to the 1950s when Arthur D. Little, Inc. developed the "Flavor Profile" method, which serves as the foundation for modern academic and industrial sensory analysis. This book provides a comprehensive collection of published papers covering a wide range of practical applications. Readers will find detailed insights into the analysis of dairy products, meats, alcoholic beverages, and textile materials. Beyond historical context and reprints, the book includes 40 pages of new text material prepared by Dr. Gacula to provide updated perspectives on the field. Whether you are working in food science, chemistry, or industrial quality control, this resource offers a deep look into the methodologies that shape how we understand and measure sensory attributes.

Key Features

Covers historical foundations of sensory science, including the original Flavor Profile techniques developed by Arthur D. Little, Inc.

Provides extensive research through a collection of reprinted published papers used in both academia and industry.

Includes specialized applications for analyzing dairy products, meats, and alcoholic beverages.

Extends beyond food science to include the analysis of textile materials and other general applications.

Features 40 pages of new text material prepared by Dr. Gacula to supplement the reprinted collections.

Explains the use of trained panels for defining the specific sensory properties of various products.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
08 August 1997
Listed Since
02 February 2007

Barcode

No barcode data available

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