Guidelines for Sensory Analysis in Food Product Development and Quality Control

Part 1 What is sensory analysis used for?: why use sensory analysis?; shelf life studies; product matching; product mapping; specifications and quality control; product reformulation; taint potential; product acceptability. Part 2 How to use sensory analysis to meet your objectives: formulating the objective; collection of data; tests used to achieve the objective; principles of questionnaire design. Part 3 What samples are being analyzed?: nature of the products; number of products; product assessment. Part 4 Who are the right people for sensory analysis?: what type of person is required?; selecting people for specific tasks; how many assessors?; how to select assessors; how to train assessors. Part 5 Experimental design and data analysis: experimental design; data analysis. Part 6 Putting sensory analysis into practice: resources; constraints; organizing the sensory test; assessor briefing and motivation. Part 7 Reporting and recording: style and content; background and objectives; methods; analysis of data; presentation of results; interpreting the data and discussion of results; conclusions; recommendations; retaining records. Part 8 Case histories: shelf life studies; product matching; product matching achieved through product mapping; taint investigation; taint prevention; specification and quality control.