Sensory Evaluation of Food: Theory and Practice

A world renowned expert summarizes her many years of teaching and research in an introductory textbook on the science of sensory evaluation. The book concentrates on the application of sensory analysis, explains every aspect of the methodology and includes practical advice. Many exercises with the senses are described, including threshold tests. There is also a chapter on organizing a complete training course and on the training and selection of panels. The author shows that sensory analysis requires a trained sensitivity and, when professionally conducted, leads to the reliable, precise, and reproducible rating of small, often minute, differences in sensory perception. Grading systems excluding subjective interpretation must be used and, as in instrumental analysis, procedural instructions are to be followed. The trained human sense of smell can detect differences that would be difficult, if not impossible, to achieve with chemical methods or physical instruments.