Part I Designing a sensory quality control program
1 Designing a sensory quality control program
- 1.1 Introduction
- 1.2 Company culture and commitment to quality
- 1.3 Establishing a sensory quality control (QC) program
- 1.4 Key elements of a sensory quality control (QC) program
- 1.5 Overview of approaches used to define sensory targets
- 1.6 External support and consultancy
- 1.7 References
2 Selection and management of staff for sensory quality control
- 2.1 Introduction
- 2.2 Personnel required for sensory quality control
- 2.3 Setting up a quality control (QC) panel
- 2.4 Maintaining the quality control (QC) panel: performance, motivation and size
- 2.5 Possible issues
- 2.6 Case study: selection and management of staff for sensory quality control of cereal-based ingredients
- 2.7 Future trends
- 2.8 Sources of further information and advice
- 2.9 References
3 Proficiency testing of sensory panels
- 3.1 Introduction
- 3.2 Design and implementation of proficiency testing
- 3.3 Panels
- 3.4 Analysis of data/validation of results
- 3.5 Panel performance
- 3.6 Glossary
- 3.7 References and further reading
Part II Methods for sensory quality control and analysis of results
4 Sensory methods for quality control
- 4.1 Introduction 51
- 4.2 Descriptive specifications (DS) method 55
- 4.3 áIn/out' (or pass/fail) method 60
- 4.4 Difference from control (DFC) method 62
- 4.5 áA' not áA' method 65
- 4.6 Paired comparison methods (e.g. 2AFC, n-AFC, simple difference test) 66
- 4.7 Scaling method (including targeted scaling) 67
- 4.8 Ranking test 69
- 4.9 Triangle test 70
- 4.10 Quality scoring/grading/rating method 70
- 4.11 Magnitude estimation and duo-trio methods 72
- 4.12 In-house and do-it-yourself (DIY) methods 73
- 4.13 References 74
5 Establishing product sensory specifications
- 5.1 Introduction 75
- 5.2 Rationale using sensory specifications 78
- 5.3 Defining sensory specifications 78
- 5.4 Reference samples 83
- 5.5 Implementation of sensory specifications 84
- 5.6 Maintenance and follow-up 93
- 5.7 Case study 94
- 5.8 References 96
6 Combining instrumental and sensory methods in food quality control
- 6.1 Introduction: the perceptual basis of food quality 97
- 6.2 The role of instrumental measurement 98
- 6.3 Sensory analysis of quality 99
- 6.4 Instrumental measurement of quality factors 101
- 6.5 Analysis and validation of instrumental measurements 105
- 6.6 Future trends 113
- 6.7 Sources of further information 115
- 6.8 References 115
7 Statistical approaches to sensory quality control
- 7.1 Introduction
- 7.2 Statistics defined
- 7.3 Managing risk
- 7.4 Knowing your product
- 7.5 Methods of measurement and practical examples
- 7.6 Practical considerations
- 7.7 Assessor proficiency and validation
- 7.8 Sensory instrumental correlations
- 7.9 Product matching
- 7.10 Conclusions
- 7.11 References and further reading
Part III Sensory quality control in practice
8 Using sensory techniques for shelf-life assessment
- 8.1 Introduction
- 8.2 What is shelf-life?
- 8.3 Setting or confirming shelf-life?
- 8.4 The case study: Setting up shelf-life confirmation studies for an ambient product
- 8.5 References and further reading
9 Sensory quality control for taint prevention
- 9.1 Introduction
- 9.2 Chemistry of taint
- 9.3 Sources of taints
- 9.4 Detection and analysis of taints
- 9.5 Sensory testing procedures
- 9.6 Diagnostic taint testing
- 9.7 Taint prevention
- 9.8 The role of sensory quality control (QC) in taint prevention
- 9.9 Ethical aspects
- 9.10 Case studies
- 9.11 Future trends
- 9.12 Sources of further information
- 9.13 References and further reading
10 Sensory quality definition of food ingredients
- 10.1 Introduction
- 10.2 Developing good quality ingredients in a consumer-oriented approach
- 10.3 Case study 1: What's your texture?
- 10.4 Case study 2: A toast bread for Chinese consumers
- 10.5 References
11 Sensory quality control in the chilled and frozen ready meal, soup and sauce sectors
- 11.1 Introduction 203
- 11.2 Sensory quality assurance (QA) in the recipe development process 204
- 11.3 Sensory quality assurance (QA) in the post-development product scale-up phase 206
- 11.4 Sensory quality assurance (QA) in the production process 209
- 11.5 Sensory quality assurance (QA) after product despatch 232
- 11.6 Conflicts of interest 233
- 11.7 Conclusions 233
- 11.8 Acknowledgements 234
- 11.9 Sources of further information 234
12 Sensory quality control in the wine industry
- 12.1 Introduction 236
- 12.2 Historical perspective 237
- 12.3 European standards of wine quality 238
- 12.4 The concept of wine quality 239
- 12.5 Attempts to standardize wine quality evaluation 242
- 12.6 Wine and the development of sensory evaluation as a science 245
- 12.7 Factors affecting wine quality 246
- 12.8 Levels of wine quality 248
- 12.9 Approaches to determining wine quality 248
- 12.10 Current sensory quality control practices in winemaking 249
- 12.11 Future of sensory evaluation in the wine industry 257
- 12.12 Sources of further information 259
- 12.13 References 260
13 Sensory quality control of distilled beverages
- 13.1 Introduction 262
- 13.2 Origins of sensory quality control of spirits 263
- 13.3 Procedures and precautions 264
- 13.4 Current industry practices 266
- 13.5 Taints and off-flavours 270
- 13.6 Sources of further information 273
- 13.7 References 273
14 Sensory quality control of fresh produce
- 14.1 Introduction 276
- 14.2 The role of sensory analysis in quality control of fruit and vegetables 277
- 14.3 A case study: Influence of storage temperature on the sensory quality of apples 280
- 14.4 Acknowledgements 290
- 14.5 References 290
15 Sensory quality management of fish
- 15.1 Introduction: quality indices for fish 293
- 15.2 Guidelines for sensory evaluation of fish 295
- 15.3 Sensory evaluation of fish 296
- 15.4 Developing a quality index 303
- 15.5 Using quality indices in storage management and production planning 305
- 15.6 Keeping fish under different storage conditions 306
- 15.7 Future trends 307
- 15.8 Acknowledgements 310
- 15.9 References 310
16 Sensory quality control in foodservice
- 16.1 Introduction 316
- 16.2 Aspects of sensory analysis in foodservice 317
- 16.3 Formal methods applicable to foodservice 322
- 16.4 Informal methods applicable to foodservice 326
- 16.5 Sensory quality control in foodservice - a case study 329
- 16.6 Future trends 329
- 16.7 Sources of further information and advice 330
- 16.8 References 331
17 Sensory quality control of consumer goods other than food
- 17.1 Introduction 337
- 17.2 General recommendations 339
- 17.3 The control of sensory quality of non-food products: cases 342
- 17.4 Conclusion 349
- 17.5 Future trends 349
- 17.6 Sources of further information 350
- 17.7 References 350
Appendix: Going forward - Implementing a sensory quality control program
- A.1 Piloting the program
- A.2 Refinement and consolidation
- A.3 Quality assurance (QA)
- A.4 The effectiveness of a sensory quality control (QC) program
- A.5 Maintaining the effectiveness of a sensory quality control/quality assurance (QC/QA) program
- A.6 Continuous improvement
Index
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.
Part One covers the key aspects to consider when designing a sensory QC program. Part Two focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. Part Three 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.
About the Author
- Dr David Kilcast, formerly of Leatherhead Food Research, is a consultant in food and beverage sensory quality.
Book Details
- Hardcover: 560 pages
- Publisher: CRC Press (July 7, 2010)
- Language: English
- ISBN-10: 1439831424
- ISBN-13: 978-1439831427
- Product Dimensions: 9.5 x 6.2 x 1.2 inches
List Price: $209.95