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Color, appearance, texture, and flavor have a significant impact on the overall quality attributes and consumer acceptability of foods. To assess these sensory attributes, food industry researchers and product developers frequently engage humans to serve on sensory evaluation panels. Instrumental techniques are commonly used by the industry to assess sensory attributes when sensory evaluation panels are not feasible. For these instrumental methods to provide accurate data, they must measure these attributes using techniques typical of humans. Instrumental Measurement of Sensory Quality Attributes in Foods, is the first book tointegrate into one resource both the theory and applications for the instrumental methods used for the measurement of color, texture, and flavor of foods. In part one of the text, Authors Wilson and Boylston discuss the theory of instrumental techniques and their relationship to human perception. The advantages and disadvantages of specific instrumental techniques, as well as future developments are also covered. The second part of the book focuses on specific applications of these instrumental techniques, with an integration of techniques for the analysis of color, texture, and flavor, where applicable. This second section also features a discussion of considerations for selecting the appropriate instrumental techniques and application of appropriate statistical analyses. Throughout the book, the authors discuss how the human senses function to detect certain attributes, and relate the design of the instruments to human perception. Laboratory exercises allow adaptation of the book to a course or training experience, enabling students and employees to explore the use of instruments while developing the knowledge base critical for successfully adapting methodologies for the evaluation of food quality. Fully illustrated with photos of the instruments and their typical graphical outputs, Instrumental Measurement of Sensory Quality Attributes in Foods is ideal as a textbook and reference for classes in instrumental analysis, product development, sensory science, and quality assurance, and as a contemporary resource for food scientists throughout government and industry.
Lester Wilson, Iowa State University, Department of Agriculture, Food and Human Nutrition, USA
Terri Boylston, Iowa State University, Department of Food Science and Technology, USA