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Sensory analysis for food and beverage quality control: A practical guideEdited by D Kilcast, Consultant, Food and Beverage Sensory Quality, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 191
In my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.
Dr Hal MacFie, Hal MacFie Training Services, UK
The book more than lives up to its subtitle, in that it provides practioners in the food industry with the necessary background to establish and maintain a sensory quality control system.
Lebensmitteltechnik
I found this document to cetainly be one of the best, if not the best to date.
Food and Beverage Reporter
- highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing
- examines methods for sensory quality control and statistical data analysis
- reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
- explores quality control in the context of taint prevention and the application of sensory techniques for shelf-life assessment
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages.
Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume.
Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.
ISBN 1 84569 476 7
ISBN-13: 978 1 84569 476 0
May 2010
400 pages 234 x 156mm hardback
£145.00 / US$245.00 / €175.00
Usually dispatched within 24 hours
About the editor
Dr David Kilcast, formerly of Leatherhead Food Research, is a consultant in food and beverage sensory quality.
Titles which may also be of interest:
Understanding and measuring the shelf-life of food
The stability and shelf-life of food
Alcoholic beverages
Instrumental assessment of food sensory quality
Contents
PART 1 DESIGNING A SENSORY QUALITY CONTROL PROGRAM
PART 2 METHODS FOR SENSORY QUALITY CONTROL AND ANALYSIS OF RESULTS
PART 3 SENSORY QUALITY CONTROL IN PRACTICE
PART 1 DESIGNING A SENSORY QUALITY CONTROL PROGRAM
Designing a sensory quality control program
M A Everitt, ME Consultancy Ltd, UK
- Introduction
- Company culture and commitment to quality
- Establishing a sensory (QC) program
- Key elements of a sensory (QC) program
- Overview of approaches used to define sensory targets
- External support and consultancy
- References
Selection and management of staff for sensory quality control
E De Vos, Tate & Lyle Food and Industrial Ingredients, EMEA, France
- Introduction
- Personnel required for sensory quality control
- Setting up a quality control (QC) panel
- Maintaining the quality control (QC) panel: performance, motivation and size
- Possible issues
- Case study: selection and management of staff for sensory quality control of cereal-based ingredients
- Future trends
- Sources of further information and advice
- References
Proficiency testing of sensory panels
G Hyldig, Technical University of Denmark, Denmark
- Introduction
- Design and implementation of proficiency testing
- Panels
- Analysis of data/validation of results
- Panel performance
- Glossary
- References
PART 2 METHODS FOR SENSORY QUALITY CONTROL AND ANALYSIS OF RESULTS
Sensory methods for quality control
L L Rogers, Consultant, UK
- Introduction
- Descriptive specifications method (DS)
- ‘In/out’ (or pass/fail) method
- Difference from control (DFC) method
- 'A' not 'A' method
- Paired comparison methods (e.g
- 2AFC, n-AFC, simple difference test)
- Scaling method (including targeted scaling)
- Ranking test
- Triangle test
- Quality scoring/grading/rating method
- Magnitude estimation and duo-trio methods
- In-house and do-it-yourself (DIY) methods
- References
Establishing product sensory specifications
C J M Beeren, Leatherhead Food Research, UK
- Introduction
- Rationale using sensory specifications
- Defining sensory specifications
- Reference samples
- Implementation of sensory specifications
- Maintenance and follow-up
- Case study
- References
Combining instrumental and sensory methods in food quality control
D Kilcast, Consultant, Food and Beverage Sensory Quality, UK
- Introduction: the perceptual basis of food quality
- The role of instrumental measurement
- Sensory analysis of quality
- Instrumental measurement of quality factors
- Analysis and validation of instrumental measurements
- Future trends
- Sources of further information
- References
Statistical approaches to sensory quality control
C Findlay, Compusense Inc., Canada and A Hasted, QI Statistics, UK
- Introduction
- Statistics defined
- Managing risk
- Knowing your product
- Methods of measurement and practical examples
- Practical considerations
- Assessor proficiency and validation
- Sensory instrumental correlations
- Product matching
- Conclusion
- References and further reading
PART 3 SENSORY QUALITY CONTROL IN PRACTICE
Using sensory techniques for shelf-life assessment
L L Rogers, Consultant, UK
- Introduction
- What is shelf-life? Setting or confirming shelf-life?
- The case study: Setting up shelf-life confirmation studies for an ambient product
- References and further reading
Sensory quality control for taint prevention
D Kilcast, Consultant, Food and Beverage Sensory Quality, UK
- Introduction
- Chemistry of taint
- Sources of taints
- Detection and analysis of taints
- Sensory testing procedures
- Diagnostic taint testing
- Taint prevention
- The role of sensory quality control (QC) in taint prevention
- Ethical aspects
- Case studies
- Future trends
- Sources of further information
- References and further reading
Sensory quality definition of food ingredients
A Van Biesen, C Petit and E Vanzeveren, Puratos N.V., Belgium
- Introduction
- Developing good quality ingredients in a consumer-oriented approach
- Case study 1: What’s your texture? Case study 2: A toast bread for Chinese consumers
- References
Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors
M Swainson and L McWatt, University of Lincoln, UK
- Introduction
- Sensory quality assurance (QA) in the recipe development process
- Sensory quality assurance (QA) in the post-development product scale-up
- Sensory quality assurance (QA) in the production process
- Sensory quality assurance (QA) after product dispatch
- Conclusions
- Acknowledgements
- Sources of further information
Sensory quality control in the wine industry
S A Langstaff, Applied Sensory LLC, USA
- Introduction
- Historical perspective
- European standards of wine quality
- The concept of wine quality
- Attempts to standardize wine quality evaluation
- Wine and the development of sensory evaluation as a science
- Factors affecting wine quality
- Levels of wine quality
- Approaches to determining wine quality
- Current sensory quality control practices in winemaking
- Future of sensory evaluation in the wine industry
- Sources of further information
- References
Sensory quality control of distilled beverages
J R Piggott, University of Strathclyde and S Macleod, John Dewar and Sons Ltd, UK
- Introduction
- Origins of sensory quality control of spirits
- Procedures and precautions
- Current industry practices
- Taints and off-flavours
- Sources of further information
- References
Sensory quality control of fresh produce
E Costell, I Carbonell, A Tárrega and S Bayarri, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Spain
- Introduction
- The role of sensory analysis in quality control of fruit and vegetables
- A case study: Influence of storage temperature on the sensory quality of apples
- Acknowledgements
- References
Sensory quality management of fish
E Martinsdóttir, Matís – Icelandic Food Research, Iceland
- Introduction: quality indices for fish
- Guidelines for sensory evaluation of fish
- Sensory evaluation of fish
- Developing a quality index
- Using quality indices in storage management and production planning
- Keeping fish under different storage conditions
- Future trends
- Acknowledgements
- References
Sensory quality control in food service
P G Creed, formerly of Bournemouth University, UK
- Introduction
- Aspects of sensory analysis in foodservice
- Formal methods applicable to foodservice
- Informal methods applicable to foodservice
- Sensory quality control in food service – a case study
- Future trends
- Sources of further information and advice
- References
Sensory quality control of consumer goods other than food
A Giboreau, Institut Paul Bocuse, France
- Introduction
- General recommendations
- The control of sensory quality of non-food products: cases
- Conclusion
- Future trends
- Sources of further information
- References
Appendix: Going forward: Implementing a sensory quality control program
M A Everitt, ME Consultancy Ltd, UK
- Piloting the program
- Refinement and consolidation
- Quality assurance (QA)
- The effectiveness of a sensory quality control (QC) program
- Maintaining the effectiveness of a sensory (QC/QA) program
- Continuous improvement