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出版Academic Press, 2012-08-02
主題Cooking / GeneralTechnology & Engineering / Food Science / General
ISBN01238208639780123820860
URLhttp://books.google.com.hk/books?id=ZqNcZYNUXWIC&hl=&source=gbs_api
EBookSAMPLE
註釋"As with the three previous editions of Sensory Evaluation Practices, this book presents the latest developments and methods of sensory evaluation, including those in areas of the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods such as laddering, emotional profiling, and applications of qualitative research are explored. Sensory evaluation testing establishes the consumer acceptability of a product. It can help identify issues before general production has begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project. The proper sensory testing process, application, measurement, and interpretation of results is imperative for the product developer as well as the product marketer. In recent years there has been an effort to more closely link a product's sensory experience with imagery and market strategy on a global basis. The risks and benefits of these activities reflect the ferment within the field and demonstrate the willingness of sensory professionals to play a more active role within the business. These issues along with topics such as measurement and human choice behaviour are explored in this fourth edition, making it a timely and important resource for those working in product development, including sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes."--Page 4 of cover.