Sensory and Instrumental Evaluation of Alcoholic Beverages

Sensory and Instrumental Evaluation of Alcoholic Beverages
Author: Hildegarde Heymann,Susan E. Ebeler
Publsiher: Academic Press
Total Pages: 280
Release: 2016-11-23
ISBN 10: 0128027479
ISBN 13: 9780128027479
Language: EN, FR, DE, ES & NL

Sensory and Instrumental Evaluation of Alcoholic Beverages Book Review:

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data. Uniquely focused on alcoholic beverages and their assessment Includes real-world information for practical application Presents a full range of methodologies, providing key comparative insights

Encyclopedia of Analytical Science

Encyclopedia of Analytical Science
Author: Anonim
Publsiher: Elsevier
Total Pages: 5109
Release: 2019-04-02
ISBN 10: 008101984X
ISBN 13: 9780081019849
Language: EN, FR, DE, ES & NL

Encyclopedia of Analytical Science Book Review:

The third edition of the Encyclopedia of Analytical Science is a definitive collection of articles covering the latest technologies in application areas such as medicine, environmental science, food science and geology. Meticulously organized, clearly written and fully interdisciplinary, the Encyclopedia of Analytical Science provides foundational knowledge across the scope of modern analytical chemistry, linking fundamental topics with the latest methodologies. Articles will cover three broad areas: analytical techniques (e.g., mass spectrometry, liquid chromatography, atomic spectrometry); areas of application (e.g., forensic, environmental and clinical); and analytes (e.g., arsenic, nucleic acids and polycyclic aromatic hydrocarbons), providing a one-stop resource for analytical scientists. Offers readers a one-stop resource with access to information across the entire scope of modern analytical science Presents articles split into three broad areas: analytical techniques, areas of application and and analytes, creating an ideal resource for students, researchers and professionals Provides concise and accessible information that is ideal for non-specialists and readers from undergraduate levels and higher

Alcoholic Beverages

Alcoholic Beverages
Author: John Piggott
Publsiher: Elsevier
Total Pages: 520
Release: 2011-11-24
ISBN 10: 085709517X
ISBN 13: 9780857095176
Language: EN, FR, DE, ES & NL

Alcoholic Beverages Book Review:

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry Considers shelf life evaluation, product development and gas chromatography Chapters examine beer, wine, and distilled products, and the application of consumer research in their production

Sensory Evaluation Practices

Sensory Evaluation Practices
Author: Herbert Stone,Rebecca N. Bleibaum,Heather A. Thomas
Publsiher: Academic Press
Total Pages: 480
Release: 2020-10-18
ISBN 10: 0128153350
ISBN 13: 9780128153352
Language: EN, FR, DE, ES & NL

Sensory Evaluation Practices Book Review:

Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes. Emphasizes the importance of scientific sensory methodology used to measure and understand consumer perception Illustrates the importance of planning, managing and communicating product sensory information in a way that is actionable to developers, marketers and legal counsel Presents how sensory science is becoming more influential at the front end of innovation Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science Contains demonstrated methods for test selection, application and measurement, and testing with the right consumer, including more typical usage environments Includes worked examples for interpreting and displaying results Features a new chapter on how to get your research published

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 658
Release: 2013-09-30
ISBN 10: 0857098853
ISBN 13: 9780857098856
Language: EN, FR, DE, ES & NL

Instrumental Assessment of Food Sensory Quality Book Review:

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

Salt Fat and Sugar Reduction

Salt  Fat and Sugar Reduction
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 346
Release: 2020-03-24
ISBN 10: 0128197412
ISBN 13: 9780128197417
Language: EN, FR, DE, ES & NL

Salt Fat and Sugar Reduction Book Review:

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

A Handbook for Sensory and Consumer Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development
Author: Maurice O'Sullivan
Publsiher: Woodhead Publishing
Total Pages: 370
Release: 2016-09-16
ISBN 10: 0081003579
ISBN 13: 9780081003572
Language: EN, FR, DE, ES & NL

A Handbook for Sensory and Consumer Driven New Product Development Book Review:

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Gas Chromatography

Gas Chromatography
Author: Colin Poole
Publsiher: Elsevier
Total Pages: 936
Release: 2021-04-20
ISBN 10: 0128206772
ISBN 13: 9780128206775
Language: EN, FR, DE, ES & NL

Gas Chromatography Book Review:

Gas Chromatography, Second Edition, offers a single source of authoritative information on all aspects relating to the practice of gas chromatography. A focus on short, topic-focused chapters facilitates the identification of information that will be of immediate interest for familiar or emerging uses of gas chromatography. The book gives those working in both academia and industry the opportunity to learn, refresh and deepen their understanding of fundamental and instrumental aspects of gas chromatography and tools for the interpretation and management of chromatographic data. Users will find a consolidated guide to the selection of separation conditions and the use of auxiliary techniques. This new edition restores the contemporary character of the book with respect to those involved in advancing the technology, analyzing the data produced, or applying the technique to new application areas. New topics covered include hyphenated spectroscopic detectors, micromachined instrument platforms, derivatization and related microchemical techniques, petrochemical applications, volatile compounds in the atmosphere, and more. Includes chapters written by recognized authoritative and visionary experts in the field, thus providing an overview and focused treatments on a single topic Provides comprehensive coverage of modern gas chromatography, from theory, to methods and selected applications Places modern developments in research literature into a general context not always apparent to inexperienced users of the techniques

Encyclopedia of Food Grains

Encyclopedia of Food Grains
Author: Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publsiher: Academic Press
Total Pages: 1976
Release: 2015-12-17
ISBN 10: 0123947863
ISBN 13: 9780123947864
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Grains Book Review:

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Sensory and Instrumental Evaluation of the Mouthfeel of Beer

Sensory and Instrumental Evaluation of the Mouthfeel of Beer
Author: Susan Mary Albright Langstaff
Publsiher: Unknown
Total Pages: 290
Release: 1990
ISBN 10: 1928374650XXX
ISBN 13: UCAL:X42959
Language: EN, FR, DE, ES & NL

Sensory and Instrumental Evaluation of the Mouthfeel of Beer Book Review:

Applications of Glass Capillary Gas Chromatography

Applications of Glass Capillary Gas Chromatography
Author: Walter Jennings
Publsiher: CRC Press
Total Pages: 654
Release: 1981-08-01
ISBN 10: 9780824712235
ISBN 13: 0824712234
Language: EN, FR, DE, ES & NL

Applications of Glass Capillary Gas Chromatography Book Review:

Analysis of Sensory Properties in Foods

Analysis of Sensory Properties in Foods
Author: Edgar Chambers IV
Publsiher: MDPI
Total Pages: 132
Release: 2019-08-23
ISBN 10: 3039214330
ISBN 13: 9783039214334
Language: EN, FR, DE, ES & NL

Analysis of Sensory Properties in Foods Book Review:

The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.

Instrumental Analysis of Food V2

Instrumental Analysis of Food V2
Author: George Charalambous
Publsiher: Elsevier
Total Pages: 560
Release: 2012-12-02
ISBN 10: 0323146058
ISBN 13: 9780323146050
Language: EN, FR, DE, ES & NL

Instrumental Analysis of Food V2 Book Review:

Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages. This book discusses the analysis of carbonates and bicarbonates in bottled water by autotitralizer; application of direct mass spectrometry for rapid analysis of organics in water beverages; and water sorption of coffee solubles by inverse gas chromatography. The flavor characteristics of the components of orange blossom Citrus aurantium; microstructure of protein gels in relation to their rheological properties; and glass capillary gas chromatography in the wine and spirit industry are also deliberated. This text likewise covers the analysis of the flavors in aged sake; determination of volatile phenols in rum and brandy by GC and LC; and capillary-chromatographic investigations on various grape varieties. This publication is beneficial to food technologists and specialists interested in analyzing of beverages.

Analysis of Foods and Beverages

Analysis of Foods and Beverages
Author: George Charalambous
Publsiher: Elsevier
Total Pages: 408
Release: 2012-12-02
ISBN 10: 0323151728
ISBN 13: 9780323151726
Language: EN, FR, DE, ES & NL

Analysis of Foods and Beverages Book Review:

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques. The symposium is organized by the Flavor Subdivision of the Agricultural and Food Chemistry Division of American Chemical Society at its 174th National Meeting held on August 29-September 2, 1977 in Chicago, Illinois. It highlights methods of headspace concentration and headspace sampling that are producing results on a variety of products and model systems. Composed of 14 chapters, this book discusses a productive combination of techniques leading to the enrichment of headspace vapor components with gas chromatographic resolution followed by mass spectrometric identification. Core chapters address the analysis by headspace techniques of mouth odors, vegetable flavors, lipoxygenase catalyzed reactions, the vanilla bean, coffee, tea, cocoa, beer, wine, and sake. Finally, the book examines the use and abuse of headspace sampling, statistical treatments of GLC headspace data, as well as quantitative aspects, new instrumentation, and techniques. Flavor chemists and researchers will find this book invaluable.

Descriptive Analysis in Sensory Evaluation

Descriptive Analysis in Sensory Evaluation
Author: Sarah E. Kemp,Joanne Hort,Tracey Hollowood
Publsiher: John Wiley & Sons
Total Pages: 744
Release: 2018-03-19
ISBN 10: 0470671394
ISBN 13: 9780470671399
Language: EN, FR, DE, ES & NL

Descriptive Analysis in Sensory Evaluation Book Review:

A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.

Sensory Evaluation

Sensory Evaluation
Author: Sarah E. Kemp,Tracey Hollowood,Joanne Hort
Publsiher: John Wiley & Sons
Total Pages: 208
Release: 2011-08-26
ISBN 10: 1444360515
ISBN 13: 9781444360516
Language: EN, FR, DE, ES & NL

Sensory Evaluation Book Review:

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
Author: David Kilcast
Publsiher: Elsevier
Total Pages: 400
Release: 2010-05-24
ISBN 10: 1845699513
ISBN 13: 9781845699512
Language: EN, FR, DE, ES & NL

Sensory Analysis for Food and Beverage Quality Control Book Review:

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. 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

Wine Analysis

Wine Analysis
Author: Hans-Ferdinand Linskens,John F. Jackson
Publsiher: Springer Science & Business Media
Total Pages: 381
Release: 2012-12-06
ISBN 10: 3642833403
ISBN 13: 9783642833403
Language: EN, FR, DE, ES & NL

Wine Analysis Book Review:

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contributing authors have attempted to follow these guidelines in this New Series of volumes.

Beverage Sensory Modification

Beverage Sensory Modification
Author: Manuel Malfeito Ferreira
Publsiher: MDPI
Total Pages: 104
Release: 2019-08-23
ISBN 10: 3039213938
ISBN 13: 9783039213931
Language: EN, FR, DE, ES & NL

Beverage Sensory Modification Book Review:

This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

Making Good Wine

Making Good Wine
Author: Bryce Crossley Rankine
Publsiher: Macmillan
Total Pages: 422
Release: 1989
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924054668797
Language: EN, FR, DE, ES & NL

Making Good Wine Book Review: