Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a practical guide to how tests are conducted, the book explores the fundamental psychological and statistical theories that form the basis and rationale for sensory test design. It also demonstrates how statistics used in sensory evaluation can be applied in integrated applications in the context of appropriate sensory methods, as well as in stand-alone material in appendices. Offering a balanced view of diverse approaches, this is an essential guide for industry professionals and students.
Table of Contents
"Before you Begin. Averages, Ranges, and the Nature of Numbers Probablity, Sorting, and Arranging Normal (Gaussian) Distribution: z Tests The Binomial Test: Applications in Sensory Difference and Preference Testing Chi-Square Student's t Test Introduction to Analysis of Variance and the One-Factor Completely Randomized Design Multiple Comparisions Analysis of Variance: Two-Factor Design Without Interaction, Repeated Measures Analysis of Variance: Two-Factor Design with Interaction Analysis of Variance: Three- and Four-Factor Designs Fixed- and Random-Effects Model. Split-Plot Design. Correlation and Regression Additional Nonparametric Tests Appendix A: Proof That å(X -X)2 =å X2 - (å X)2 N Appendix B: Binomial Expansion Appendix C: Proof that SST = SSB+SSE Appendix D: A Note on Confidence Intervals Appendix E: Sensory Multiple-Difference Testing, Using the R= Index to Ascertain Degrees of Difference Appendix F: Do We Have the Wrong Tools? Appendix G: Statistical Tables "
"O'Mahony has met admirably the objectives he set out for himself. . . . . .exceptionally valuable. "