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Instrumental Assessment of Food Sensory Quality - A Practical Guide - David Kilcast (WP, 2013) pdf

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 							ISBN 978-0-85709-439-1
  
  Instrumental measurements of the sensory quality of food and drink are of
growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in
which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and
use of instrumental methods for measuring sensory quality.
  
  After an introductory chapter, part one goes
on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and
viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes
chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and
tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters
highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally,
chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages
including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The
instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.
  
  Instrumental
assessment of food sensory quality is a comprehensive technical resource for quality managers and research and
development personnel in the food industry and researchers in academia interested in instrumental food quality
measurement.
  
   Reviews the range and use of instrumental methods for measuring sensory quality
  
Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and
viscosity
   Reviews advances in methods for instrumental assessment of food sensory quality 						

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