Sensory evaluation guide for testing food and beverage products
1981
Selection of an appropriate sensory testing methodology is dependent on the experimenter's objectives. Sensory tests are most often applied in: new product development; product matching or improvement; process change; quality control; product stability or grading; and consumer preference. Types of tests are analytical (using trained panelists in a laboratory setting) or affective (using representative consumers to evaluate preference or acceptability). Additionally, analytical tests are described as discriminative (tests of difference or sensitivity) or descriptive (tests of attribute rating). Test descriptions are intended to promote standardization of procedures and results. (cj)
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