Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies. Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance. Identifies how to plan and execute experiments in sensory and consumer science Analyzes and interprets individual variances in sensory and consumer research Differentiates best practices for examining product development, quality control and consumer acceptance
This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden.
This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food.
De Graaf, C. and Frijters, J.E.R. (1986). A psychophysical investigation of Beidler's mixture equation. Chemical Senses, 11, 296-314. 3. Ennis, D.M. (1989). A receptor model for binary mixtures applied to the sweetness of fructose and ...
In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition.
In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and ...
Statistical Methods in Food and Consumer Research. Academic Press, San Diego. JONES, L.V., PERYAM, D.R. and THURSTONE, LL. 1955. Development of a scale for measuring soldier's food preferences. Food Res. 20, 512-520. O'MAHONY, M. 1986.
Applications in the Natural and Life Sciences Age K. Smilde, Tormod Næs, Kristian Hovde Liland ... Næs, T., Varela, P., and Berget, I. (2018) Individual differences in sensory and consumer science, Elsevier, UK. Nakaya, H., Wrammert, J.
Design and Analysis of Sensory Optimization. Food and Nutrition Press, Trumbull, CT. Gacula, M., Singh, J., Bi, J., and Altan, S. 2009. Statistical Methods in Food and Consumer Research. Second edition. Elsevier/Academic Press ...
Guidelines for Sensory Analysis in Food Product Development and Quality Control. Chapman & Hall, London. Matulis, R.J., Mckeith, F.K., Brewer, M.S., 1994. Physical and sensory characteristics of commercially available frankfurters.
Dijksterhuis, G.: Multivariate data analysis in sensory and consumer science: an overview of developments. ... T.: Detecting individual differences among assessors and differences among replicates in sensory profiling, Food Qual.