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Statistics for sensory and consumer science

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Statistics for sensory and consumer science/ Tormod Næs and Per B. Brockhoff and Oliver Tomic.
Author:	Næs, Tormod.
other author:	Brockhoff, Per B.
Published:	Chichester, West Sussex ;Wiley, : 2010.,
Description:	1 online resource (viii, 282 p.) :ill. :
Notes:	Wiley online library (ebook collection)
Subject:	Food - Sensory evaluation. -
Online resource:	http://dx.doi.org/10.1002/9780470669181
ISBN:	9780470669181

Statistics for sensory and consumer science
Næs, Tormod.

Statistics for sensory and consumer science[electronic resource] /Tormod Næs and Per B. Brockhoff and Oliver Tomic. - Chichester, West Sussex ;Wiley,2010. - 1 online resource (viii, 282 p.) :ill.

Wiley online library (ebook collection)

Includes bibliographical references and index.

Front Matter -- Introduction -- Important Data Collection Techniques for Sensory and Consumer Studies -- Problem Driven. Quality Control of Sensory Profile Data -- Correction Methods and Other Remedies for Improving Sensory Profile Data -- Detecting and Studying Sensory Differences and Similarities between Products -- Relating Sensory Data to Other Measurements -- Discrimination and Similarity Testing -- Investigating Important Factors Influencing Food Acceptance and Choice (Conjoint Analysis) -- Preference Mapping for Understanding Relations between Sensory Product Attributes and Consumer Acceptance -- Segmentation of Consumer Data -- Method Oriented. Basic Statistics -- Design of Experiments for Sensory and Consumer Data -- ANOVA for Sensory and Consumer Data -- Principal Component Analysis -- Multiple Regression, Principal Components Regression and Partial Least Squares Regression -- Cluster Analysis: Unsupervised Classification -- Miscellaneous Methodologies -- Nomenclature, Symbols and Abbreviations -- Index.

"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 understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies. It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book"--

ISBN: 9780470669181

Standard No.: 10.1002/9780470669181doi

Source: 10.1002/9780470669181Wiley InterSciencehttp://www3.interscience.wiley.com

LCCN: 2010016197Subjects--Topical Terms:

581718
Food
--Sensory evaluation.

LC Class. No.: TX546 / .N34 2010

Dewey Class. No.: 664/.07

Statistics for sensory and consumer science
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245 1 0 $a Statistics for sensory and consumer science $h [electronic resource] / $c Tormod Næs and Per B. Brockhoff and Oliver Tomic.
260 $a Chichester, West Sussex ; $a Hoboken, N.J. : $b Wiley, $c 2010.
300 $a 1 online resource (viii, 282 p.) : $b ill.
500 $a Wiley online library (ebook collection)
504 $a Includes bibliographical references and index.
505 0 $a Front Matter -- Introduction -- Important Data Collection Techniques for Sensory and Consumer Studies -- Problem Driven. Quality Control of Sensory Profile Data -- Correction Methods and Other Remedies for Improving Sensory Profile Data -- Detecting and Studying Sensory Differences and Similarities between Products -- Relating Sensory Data to Other Measurements -- Discrimination and Similarity Testing -- Investigating Important Factors Influencing Food Acceptance and Choice (Conjoint Analysis) -- Preference Mapping for Understanding Relations between Sensory Product Attributes and Consumer Acceptance -- Segmentation of Consumer Data -- Method Oriented. Basic Statistics -- Design of Experiments for Sensory and Consumer Data -- ANOVA for Sensory and Consumer Data -- Principal Component Analysis -- Multiple Regression, Principal Components Regression and Partial Least Squares Regression -- Cluster Analysis: Unsupervised Classification -- Miscellaneous Methodologies -- Nomenclature, Symbols and Abbreviations -- Index.
505 8 $a Machine generated contents note: Contents -- Preface -- Acknowledgements -- Chapter 1. Introduction -- Chapter 2. Important data collection techniques for sensory and consumer studies -- 2.1. Sensory panel methodologies -- 2.2 Consumer tests -- Chapter 3. Quality control of sensory profile data -- 3.1. General introduction -- 3.2. Visual inspection of raw data -- 3.3 Mixed model ANOVA for assessing the importance of the sensory attributes. -- 3.4 Overall assessment of assessor differences using all variables simultaneously -- 3.5 Methods for detecting differences in use of the scale -- 3.6. Comparing the assessors' ability to detect differences between the products. -- 3.7. Relations between individual assessor ratings and the panel average -- 3.8. Individual line plots for detailed inspection of assessors -- 3.9. Miscellaneous methods -- Chapter 4. Correction methods and other remedies for improving sensory profile data. -- 4.1. Introduction -- 4.2. Correcting for different use of the scale. -- 4.3. Computing improved panel averages -- 4.4 Pre-processing of data for three-way analysis -- Chapter 5. Detecting and studying sensory differences and similarities between products. -- 5.1 Introduction -- 5.2 Analysing sensory profile data -- univariate case -- 5.3 Analysing sensory profile data -- multivariate case -- Chapter 6. Relating sensory data to other measurements. -- 6.2 Estimating relations between consensus profiles and external data -- 6.3 Estimating relations between individual sensory profiles and external data -- Chapter 7. Discrimination and similarity testing -- 7.1 Introduction -- 7.2 Analysis of data from basic sensory discrimination tests -- 7.3 Examples of basic discrimination testing -- 7.4. Power calculations in discrimination tests. -- 7.5 Thurstonian modelling -- what is it really? -- 7. 6 Similarity versus difference testing -- 7.7 Replications -- what to do? -- 7.8 Designed experiments, extended analysis and other test protocols -- Chapter 8.
520 $a "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 understanding the relation between food properties on one side and human liking and buying behaviour on the other. This book by a group of established scientists gives a comprehensive, up-to-date overview of the most common statistical methods for handling data from both trained sensory panels and consumer studies of food. It presents the topic in two distinct sections: problem-orientated (Part I) and method orientated (Part II), making it to appropriate for people at different levels with respect to their statistical skills. This book succesfully makes a clear distinction between studies using a trained sensory panel and studies using consumers. Concentrates on experimental studies with focus on how sensory assessors or consumers perceive and assess various product properties. Focuses on relationships between methods and techniques and on considering all of them as special cases of more general statistical methodologies. It is assumed that the reader has a basic knowledge of statistics and the most important data collection methods within sensory and consumer science. This text is aimed at food scientists and food engineers working in research and industry, as well as food science students at master and PhD level. In addition, applied statisticians with special interest in food science will also find relevant information within the book"-- $c Provided by publisher.
520 $a "This book will describe the most basic and used statistical methods for analysis of data from trained sensory panels and consumer panels with a focus on applications of the methods. It will start with a chapter discussing the differences and similarities between data from trained sensory and consumer tests"-- $c Provided by publisher.
588 $a Description based on print version record.
650 0 $a Food $x Sensory evaluation. $3 581718
650 0 $a New products. $3 569440
650 4 $a Engineering: Chemical. $3 1030856
650 4 $a Engineering. $3 561152
650 7 $a TECHNOLOGY & ENGINEERING $x Food Science. $2 bisacsh $3 812017
700 1 $a Brockhoff, Per B. $3 1030854
700 1 $a Tomić, Oliver. $3 1030855
710 2 $a Wiley InterScience (Online service) $3 772722
856 4 0 $u http://dx.doi.org/10.1002/9780470669181