LEADER 05304nam 2200649Ia 450 001 9910144384603321 005 20200520144314.0 010 $a9780470385036$bebook 010 $a0470385030$bebook 010 $a9781281450241 010 $a1281450243 010 $a9786611450243 010 $a6611450246 010 $a9780470384817$bebook 010 $a0470384816$bebook 035 $a(CKB)1000000000687199 035 $a(EBL)353503 035 $a(OCoLC)437219630 035 $a(SSID)ssj0000137062 035 $a(PQKBManifestationID)11150571 035 $a(PQKBTitleCode)TC0000137062 035 $a(PQKBWorkID)10084919 035 $a(PQKB)10314601 035 $a(MiAaPQ)EBC353503 035 $a(EXLCZ)991000000000687199 100 $a19970428d1997 uy 0 101 0 $aeng 135 $aurbn#---uuuuu 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aDescriptive sensory analysis in practice /$fedited by M.C. Gacula, Jr 210 $aTrumbull, CT $cFood & Nutrition Press$dc1997 215 $a1 online resource (712 pages) $cillustrations 300 $aDescription based upon print version of record. 311 0 $a0917678370 320 $aIncludes bibliographical references and index. 327 $aDESCRIPTIVE SENSORY ANALYSIS IN PRACTICE; CONTENTS; 1.0 INTRODUCTION; 1.1 DESCRIPTIVE SENSORY ANALYSIS METHODS; 1.2 FLAVOR PROFILES: A NEW APPROACH TO FLAVOR PROBLEMS; 1.3 SENSORY EVALUATION BY QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.4 THE SELECTION AND USE OF JUDGES FOR DESCRIPTIVE PANELS; 1.5 EXAMINING METHODS TO TEST FACTOR PATTERNS FOR CONCORDANCE; 1.6 QUANTITATIVE DESCRIPTIVE ANALYSIS; 1.7 IMPORTANCE OF REFERENCE STANDARDS IN TRAINING PANELISTS; 1.8 THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS; 1.9 ILLUSTRATIVE EXAMPLES OF PRINCIPAL COMPONENTS ANALYSIS 327 $a1.10 REDUCING THE NOISE CONTAINED IN DESCRIPTIVE SENSORY DATA1.11 EXPERTS VERSUS CONSUMERS: A COMPARISON; 2.0 DAIRY PRODUCTS; 2.1 SENSORY ASPECTS OF MATURATION OF CHEDDAR CHEESE BY DESCRIPTIVE ANALYSIS; 2.2 SENSORY PROFILING OF DULCE DE LECHE, A DAIRY BASED CONFECTIONARY PRODUCT; 2.3 SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY; 2.4 MEASURING SOURCES OF ERROR IN SENSORY TEXTURE PROFILING OF ICE CREAM; 2.5 EFFECTS OF STARTER CULTURES ON SENSORY, PROPERTIES OF SET-STYLE YOGHURT DETERMINED BY QUANTITATIVE DESCRIPTIVE ANALYSIS 327 $a2.6 THE USE OF STANDARDIZED FLAVOR LANGUAGES AND QUANTITATIVE FLAVOR PROFILING TECHNIQUE FOR FLAVORED DAIRY PRODUCTS3.0 MEATS; 3.1 DEVELOPMENT OF A TEXTURE PROFILE PANEL FOR EVALUATING RESTRUCTURED BEEF STEAKS VARYING IN MEAT PARTICLE SIZE; 3.2 A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS; 3.3 DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES; 3.4 A TECHNIQUE FOR THE QUANTITATIVE SENSORY EVALUATION OF FARM-RAISED; 4.0 ALCOHOLIC BEVERAGES; 4.1 SENSORY PROFILING OF BEER BY A MODIFIED QDA METHOD 327 $a4.2 FACTOR ANALYSIS APPLIED TO WINE DESCRIPTORS4.3 DESCRIPTIVE ANALYSIS AND QUALITY RATINGS OF 1976 WINES FROM FOUR BORDEAUX COMMUNES; 4.4 SENSORY PANEL TRAINING AND SCREENING FOR DESCRIPTIVE ANALYSIS OF THE AROMA OF PINOT NOIR WINE FERMENTED BY SEVERAL STRAINS OF MALOLACTIC BACTERIA; 4.5 DESCRIPTIVE ANALYSIS OF PINOT NOIR WINES FROM CARNEROS, NAPA AND SONOMA; 4.6 DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA; 5.0 TEXTILE MATERIALS; 5.1 THE JUDGMENT OF HARSHNESS OF FABRICS; 5.2 MEASUREMENT OF FABRIC AESTHETICS ANALYSIS OF AESTHETIC COMPONENTS 327 $a5.3 DEVELOPMENT OF TERMINOLOGY TO DESCRIBE THE HANDFEEL PROPERTIES OF PAPER AND FABRICS6.0 GENERAL APPLICATIONS; 6.1 THE USE OF FREE-CHOICE PROFILING FOR THE EVALUATION OF COMMERCIAL PORTS; 6.2 A COMPARISON OF THE AROMAS OF SIX COFFEES CHARACTERISED BY CONVENTIONAL PROFILING, SCALING METHODS, FREE-CHOICE PROFILING AND SIMILARITY; 6.3 EVALUATION AND APPLICATIONS OF ODOR PROFILING; 6.4 COMPONENT AND FACTOR ANALYSIS APPLIED TO DESCRIPTORS FOR TEA SWEETENED WITH SUCROSE AND WITH SACCHARIN 327 $a6.5 INTENSITY VARIATION DESCRIPTIVE METHODOLOGY: DEVELOPMENT AND APPLICATION OF A NEW SENSORY EVALUATION TECHNIQUE 330 $aIn defining sensory properties of products, descriptive techniques that utilize trained panels are used. Arthur D. Little, Inc. pioneered a desriptive technique in the 1950's known as the ""Flavor Profile"" that laid the foundation for the development of current desriptive techniques used today in academia and industry. Several collections of published papers are reprinted in this book. The main areas covered include dairy products, meats, alcoholic beverages, textile materials and general applications. In addition, Dr. Gacula has prepared 40 pages of new text material on (1) Descriptiv 606 $aFood$xSensory evaluation 606 $aSensory evaluation 615 0$aFood$xSensory evaluation. 615 0$aSensory evaluation. 676 $a664/.07 701 $aGacula$b Maximo C$0859688 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144384603321 996 $aDescriptive sensory analysis in practice$94198726 997 $aUNINA