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Sensory Evaluation Practices : Food Science and Technology - Herbert Stone

Sensory Evaluation Practices

By: Herbert Stone, Rebecca Bleibaum, Heather A. Thomas

eText | 1 September 2012 | Edition Number 4

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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the consumer doesn't find the product acceptable, it won't sell. Sensory evaluation testing is the process that establishes the consumer acceptability of a product. It can help identify issues before general production is begun and potentially bring to light issues that hadn't previously been considered a factor in the success of the project.



  • Emphasizes the importance of a 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 and marketers
  • Presents 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
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Non-FictionMedicineMedicine in GeneralPublic Health & Preventive MedicinePersonal & Public Health / Health EducationDietetics & NutritionScienceBiology, Life SciencesEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage Technology

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