Statistics for Sensory and Consumer Science 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.

Features:

• 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.

Contents

1. Introduction
2. Important Data Collection Techniques for Sensory and Consumer Studies

Part I: Problem Driven

3. Quality Control of Sensory Profile Data
4. Correction Methods and Other Remedies for Improving Sensory Profile Data
5. Detecting and Studying Sensory Differences and Similarities between Products
6. Relating Sensory Data to Other Measurements
7. Discrimination and Similarity Testing
8. Investigating Important Factors Influencing Food Acceptance and Choice
9. Preference Mapping for Understanding Relations between Sensory Product Attributes and Consumer Acceptance
10. Segmentation of Consumer Data

Part II: Method Oriented

11. Basic Statistics
12. Design of Experiments for Sensory and Consumer Data
13. ANOVA for Sensory and Consumer Data
14. Principal Component Analysis
15. Multiple Regression, Principal Components Regression and Partial Least Squares Regression
16. Cluster Analysis: Unsupervised Classification
17. Miscellaneous Methodologies

Index

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