Sensory methods for quality control

Sensory Analysis for Food and Beverage Quality Control

Volumn , Issue , 2010, Pages 51-74

  Rogers, L L ^a  

^a NONE

Author keywords

Action standards; Quality methods; Sensory science

Indexed keywords

EID: 84903320163     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845699512.2.51     Document Type: Chapter

References (14)

1. Bsi British Standard Methods for Sensory Analysis of food 1988, Part 5 'A' not 'A' test, BS 5929: Part 5.
2. Bsi British Standard Methods for Sensory Analysis of food 1989, Part 6 Ranking, BS 5929: Part 6.
3. Carpenter R.P., Lyon D.H., Hasdell T.A. Guideline for Sensory Analysis in Food Product Development and Quality Control. Aspen 2000.
4. Costell E. A comparison of sensory methods in quality control. Food Quality and Preference 2002, 13:341-353.
5. Iso Sensory Analysis - Methodology - Triangle test, 4120:2004. www.iso.org. http://www.iso.org.
6. Sensory Analysis - Methodology - Magnitude estimation method, 11056:1999. http://www.iso.org.
7. Lawless H.T., Heymann H. Sensory Evaluation of Food 1999, Principles and practices, Aspen.
8. Meilgaard M., Civille G.V., Carr B.T. Sensory Evaluation Techniques 1999, CRC Press.
9. Muñoz M., Civille G.V., Carr B.T. Sensory Evaluation in Quality Control 1992, Van Nostrand Reinhold.
10. Oakland J. Statistical Process Control 2007, Butterworth-Heinemann.
11. O'mahoney M. Sensory Evaluation of Food: Statistical methods and procedures 1986, Marcel Dekker.
12. Pecore S., et al. Degree of difference testing: a new approach incorporating control lot variability. Food Quality and Preference 2006, 17:552-555.
13. Stone H., Sidel J.L. Sensory Evaluation Practices 2004, Academic Press.
14. Young T.A., et al. Incorporating test and control product variability in degree of difference tests. Food Quality and Preference 2008, 19:734-736. doi:10.1016/j. foodqual.2008.04.002.