Sensory Analysis for Food and Beverage Quality Control: A Practical Guide
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Summary
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.
Part One covers the key aspects to consider when designing a sensory QC program. Part Two focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. Part Three reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products, such as textiles, cosmetics and cars, completes the volume.
Sensory Analysis for Food and Beverage Quality Control is an essential reference for anyone setting up or operating a sensory QC program or researching sensory QC.
Table of Contents
DESIGNING A SENSORY QUALITY CONTROL PROGRAM
Designing a Sensory Quality Control Program, M.A. Everitt
Selection and Management of Staff for Sensory Quality Control, E. De Vos
Proficiency Testing of Sensory Panels, G. Hyldig
METHODS FOR SENSORY QUALITY CONTROL AND ANALYSIS OF RESULTS
Sensory Methods for Quality Control, L.L. Rogers
Establishing Product Sensory Specifications, C.J.M. Beeren
Combining Instrumental and Sensory Methods in Food Quality Control, D. Kilcast,
Statistical Approaches to Sensory Quality Control, C. Findlay and A. Hasted
SENSORY QUALITY CONTROL IN PRACTICE
Using Sensory Techniques for Shelf-Life Assessment, L.L. Rogers
Sensory Quality Control for Taint Prevention, D. Kilcast
Sensory Quality Definition of Food Ingredients, A. Van Biesen, C. Petit, and E. Vanzeveren
Sensory Quality Control in the Chilled and Frozen Ready Meal, Soup and Sauce Sectors,
M. Swainson and L. McWatt
Sensory Quality Control in the Wine Industry, S.A. Langstaff
Sensory Quality Control of Distilled Beverages, J.R. Piggott and S. Macleod
Sensory Quality Control of Fresh Produce, E. Costell, I. Carbonell, A. Tárrega and S. Bayarri
Sensory Quality Management of Fish, E. Martinsdóttir
Sensory Quality Control in Food Service, P.G. Creed
Sensory Quality Control of Consumer Goods Other than Food, A. Giboreau
Appendix: Going Forward: Implementing a Sensory Quality Control Program, M.A Everitt
