From the Inside Flap
Quantitative Sensory
Analysis
Harry T. Lawless
This book offers an advanced, quantitative approach to
sensory science problems. Mainstream
sensory evaluation, as practiced in the foods and consumer products industries,
is often primarily concerned with day-to-day tests of pairs of products. Although such testing is often necessary, one
can lose sight of the underlying models and theory for product discrimination
and quantitative description upon which our test procedures and statistical
methods are based.
Sensory evaluation procedures have their roots in classical
psychophysics and statistical methods. Quantitative Sensory Analysis provides a
basis for models underpinning sensory testing for the advanced student and
sensory scientist. Topics that lend
themselves to quantitative analysis such as the theory behind scaling, shelf
life modeling and threshold estimation are treated. The book is not designed as a guide to data
analysis and sensory statistics alone, but treats quantitative modeling in a broader
view. It attempts to gather together all
the quantitative models for sensory phenomena and sensory data in one
work. Rather than focus simply on data
handling issues, the book will have a psychological emphasis, for example, examining
why experimental designs that use panelists as their own controls are often
more powerful for finding product differences.
About the author
Dr Harry T. Lawless
is Professor Emeritus at the Department of Food Science, Cornell University,
Ithaca, New York, USA. His research focuses on perception of taste, smell and
texture in foods and model systems as well as applied research in sensory
testing methods and psychological factors affecting sensory judgments. He supervised the department’s sensory
testing facility and was a consultant to
student and faculty projects involving sensory evaluation of foods. Dr Lawless
is the author of the widely adopted textbook Sensory Evaluation of Foods, Principles
and Practices, with Professor Hildegarde Heymann of the University of California,
Davis. He has also served on the editorial boards of Chemical Senses, Chemosensory
Perception, Food Quality and Preference, Journal of the Science of Food and
Agriculture, and the Journal of Sensory Studies.
Also available from Wiley
Product Innovation
Toolbox: A Field Guide to Consumer Understanding and Research
Jacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN:
978-0-8138-2397-3
Sensory and Consumer
Research in Food Product Design and Development, 2nd Edition
Howard R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN:
978-0-8138-1366-0
Sensory Evaluation: A
Practical Handbook
Sarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4
From the Back Cover
Quantitative Sensory
Analysis
Harry T. Lawless
This book offers an advanced, quantitative approach to
sensory science problems. Mainstream
sensory evaluation, as practiced in the foods and consumer products industries,
is often primarily concerned with day-to-day tests of pairs of products. Although such testing is often necessary, one
can lose sight of the underlying models and theory for product discrimination
and quantitative description upon which our test procedures and statistical
methods are based.
Sensory evaluation procedures have their roots in classical
psychophysics and statistical methods. Quantitative Sensory Analysis provides a
basis for models underpinning sensory testing for the advanced student and
sensory scientist. Topics that lend
themselves to quantitative analysis such as the theory behind scaling, shelf
life modeling and threshold estimation are treated. The book is not designed as a guide to data
analysis and sensory statistics alone, but treats quantitative modeling in a broader
view. It attempts to gather together all
the quantitative models for sensory phenomena and sensory data in one
work. Rather than focus simply on data
handling issues, the book will have a psychological emphasis, for example, examining
why experimental designs that use panelists as their own controls are often
more powerful for finding product differences.
About the author
Dr Harry T. Lawless
is Professor Emeritus at the Department of Food Science, Cornell University,
Ithaca, New York, USA. His research focuses on perception of taste, smell and
texture in foods and model systems as well as applied research in sensory
testing methods and psychological factors affecting sensory judgments. He supervised the department’s sensory
testing facility and was a consultant to
student and faculty projects involving sensory evaluation of foods. Dr Lawless
is the author of the widely adopted textbook Sensory Evaluation of Foods, Principles
and Practices, with Professor Hildegarde Heymann of the University of California,
Davis. He has also served on the editorial boards of Chemical Senses, Chemosensory
Perception, Food Quality and Preference, Journal of the Science of Food and
Agriculture, and the Journal of Sensory Studies.
Also available from Wiley
Product Innovation
Toolbox: A Field Guide to Consumer Understanding and Research
Jacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN:
978-0-8138-2397-3
Sensory and Consumer
Research in Food Product Design and Development, 2nd Edition
Howard R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN:
978-0-8138-1366-0
Sensory Evaluation: A
Practical Handbook
Sarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4
About the Author
Dr Harry T. Lawless is Professor Emeritus at the Department of Food
Science, Cornell University, Ithaca, New York, USA.
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