Langbeschreibung
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. This book focuses on sensory characterization of food and non-food products, providing an overview of classical and novel alternative methodologies. A complete description of the methodologies is provided, accompanied by detailed information for implementation, discussion of examples of applications, and case studies. The implementation of the majority of the methodologies is performed in the statistical free software R, making the book accessible for people unfamiliar with complex statistical software.
Inhaltsverzeichnis
Introduction. Classical Descriptive Analysis. Introduction to Multivariate Statistical Techniques for Sensory Characterization. Ideal Profiling. Use of Just-About-Right Scales in Consumer Research. Free-Choice Profile Combined with Repertory Grid Method. Flash Profile. Free Sorting Task. Projective Mapping and Napping. Polarized Sensory Positioning Methodologies. Check-All-That-Apply Questions. Open-Ended Questions. Dynamic Sensory Descriptive Methodologies: Time-Intensity and Temporal Dominance of Sensations. Comparison of Novel Methodologies for Sensory Characterization. Index.