Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Sensory characterization is one of the most powerful, sophisticated, and extensively applied
tools in sensory science. This book focuses on sensory characterization of food and non …

As we move further into the 21st Century, sensory and consumer studies continue to
develop, playing an important role in food science and industry. These studies are crucial for …

Food Science and Technology: A Series of Monographs: Statistical Methods in Food and
Consumer Research focuses on the applications of statistical methods and specialized …

Sensory analysis examines the properties (texture, flavor, taste, appearance, smell, etc.) of a
product or food through the senses (sight, smell, taste, touch and hearing) of the panelists …

Highlights•Remaining challenges of new methodologies for sensory characterization are
discussed.•The latest advances related to the implementation of the methodologies are …

Descriptive sensory analyses are distinguished from other sensory testing methods in that
they seek to profile a product on all of its perceived sensory characteristics. In this paper, the …

The recording and analysis of food data are becoming increasingly sophisticated.
Consequently, the food scientist in industry or at study faces the task of using and …

Neuromarketing or consumer neuroscience is a relatively new market research
subdiscipline that has gained popularity among consumer behavior scientists in the past two …

The field of sensory evaluation has matured in the last half century to be come a recognized
discipline in the food and consumer sciences and an important part of the foods and …