Category Archives: Books

New focus section “Sensory and Consumer Sciences” in the journal Foods and Special Issue

The journal Foods (ISSN 2304-8158, Accepted for Inclusion in SCIE) is currently running a new focus section “Sensory and Consumer Sciences”. Prof. Dr. Derek V. Byrne, Full Professor and Science Team Leader at Aarhus University in Denmark has been recently announced as the Editor-in-Chief for this section. The section encourages scientists, researchers, and other food professionals to submit papers related to all the aspects of sensory analysis, consumer preference and food choice in multidiciplinary and quality contexts.

Prof. Dr. Derek V. Byrne is the leader of the European sensory and consumer science research team, ‘Food Quality Perception and Society (FQS)’ at Aarhus University, Denmark. His major research interests are multisensory food analysis and consumer science. He and his team focuses on innovation in food quality through human perception. The FQS approach is via a cross-disciplinary synergy of multisensory human food analysis, experimental psychology, physiological responses and cognitive neuroscience with partners. More details can be accessed at:

Special Issue entitled “Consumer Preferences and Acceptance of Food Products”

The submission deadline is 1 November 2019

Linked to his new role at the journal Foods, Prof. Byrne has also set up a Special Issue entitled “Consumer Preferences and Acceptance of Food Products” and will serve as Guest Editor for this issue. Thus, we cordially invite you all the interested professional linked to the sensory and consumer science space to consider submitting an article either research or review to this Special Issue. For instructions related to articles see:

Acceptance of and preference for the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products and finally food choice itself are affected by a myriad of intrinsic as well as extrinsic food factors. There is much empirical research showcasing the effect that our senses have on our perception, affective response to food products and our food choices. This effect of the senses is of course affected both by intrinsic food product factors as well as extrinsic (non-food) factors. […]

For further reading, please follow the link to the Special Issue website at:

The submission deadline is 1 November 2019. You may send your manuscript now or up until the deadline. Submitted papers should not be under consideration for publication elsewhere. We also encourage authors to send a short abstract or tentative title to the Editorial Office in advance (

Foods has been accepted for inclusion in SCIE (Web of Science) and is fully open access. Open access (unlimited and free access by readers) increases publicity and promotes more frequent citations, as indicated by several studies. Open access is supported by the authors and their institutes. An Article Processing Charge (APC) of CHF 650 currently applies to all accepted papers (APC: CHF 1200 from 1 July 2019 onwards). You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see:

For further details on the submission process, please see the instructions for authors at the journal website (


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Sensory Panel Management

Sensory Panel Management
1st Edition
A Practical Handbook for Recruitment, Training and Performance

Authors: Lauren Rogers
eBook ISBN: 9780081011157
Paperback ISBN: 9780081010013
Imprint: Woodhead Publishing
Published Date: 26th October 2017
Page Count: 376

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and gives detailed information about sensory panel recruitment, training and on-going management.

Key Features
Discusses sensory panels for testing food and non-food based products
Covers best practices for recruitment, selection and training of panels
Provides examples of training plans for sensory panels
Encompasses experimental design and data analysis of panel results
Organized in modular format for practical uses


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Discrimination Testing in Sensory Science

Discrimination Testing in Sensory Science
1st Edition
A Practical Handbook

Editors: Lauren Rogers
eBook ISBN: 9780081011164
Paperback ISBN: 9780081010099
Imprint: Woodhead Publishing
Published Date: 4th July 2017
Page Count: 518

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the history and origin of different methods, the practicalities of setting up a difference test, replications, the statistics behind each test, dealing with the analysis, action standards, and the statistical analysis of results with R.

The book is written by sensory science experts from both academia and industry, and edited by an independent sensory scientist with over twenty years of experience in planning, running and analyzing discrimination tests. This is an essential text for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control.

Key Features
Contains practical guidance on the performance and analysis of discrimination testing in sensory and consumer science for both food and non-food products
Includes the latest developments in difference testing, including both new methods and state-of-the-art approaches
Features extensive coverage of analysis with a variety of software systems
Provides essential insight for academics in sensory and consumer science and any sensory scientist working in research and development in food, home, and personal care products, new product development, or quality control

Further information


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New book: Descriptive Analysis in Sensory Evaluation

New book: Descriptive Analysis in Sensory Evaluation

Sarah E. Kemp (Editor), Joanne Hort (Editor), Tracey Hollowood (Editor)

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.

ISBN: 978-1-118-99167-1

Jan 2018, Wiley-Blackwell

744 pages

The book is also available as an ePDF, ePub and oBook | Price: £160 / $200

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Why You Eat What You Eat

The Science Behind Our Relationship with Food
Rachel Herz 
25% of discount reserved to E3S members: visit the member area to download the code
In Why You Eat What You Eat Rachel Herz presents our relationship to food as a complicated recipe, whose ingredients—taste, personality and emotions—combine to make eating a potent and pleasurable experience. Herz weaves curious findings and compelling facts into a narrative that tackles important questions, revealing how psychology, neurology and physiology shape our relationship with food, and how food alters the relationship we have with ourselves and each other.

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Methods in Consumer Research, Volume 1 – New Approaches to Classic Methods

Methods in Consumer Research, Volume 1
New Approaches to Classic Methods

1st Edition
 Editors: Gaston Ares Paula A. Varela
Published Date: 5th January 2018

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.

In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

Key Features

  • Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research
  • Provides examples of successful application of the methodologies presented
  • Includes focus groups and social media discussions
  • Encompasses consumer segmentation, with a focus on psychographics and genetics

Hardcover ISBN: 9780081020890
Imprint: Woodhead Publishing
Page Count: 582

Further information and pre-order


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Individual Differences in Sensory and Consumer Science

Individual Differences in Sensory and Consumer Science
1st Edition
Experimentation, Analysis and Interpretation
Authors: Tormod Naes, Paula A. Varela & Ingunn Berget
Published Date: 1st March 2018

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies.

Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance.

Table of Contents
  1. Introduction
  2. General concept and framework
  3. Individual differences in descriptive sensory data
  4. Individual differences in discrimination testing
  5. Individual differences in projective mapping
  6. Individual differences in CATA, sorting and PSP
  7. Individual differences in TDS
  8. Individual differences in consumer liking data (rating)
  9. Individual differences in consumer liking data (choice based conjoint)
    Appendix: The different statistical methods used

Key Features
Identifies how to plan and execute experiments in sensory and consumer science
Analyzes and interprets individual variances in sensory and consumer research
Differentiates best practices for examining product development, quality control and consumer acceptance
Sensory scientists in research and industry, Statisticians working in the sensory and consumer science area, Postgraduate students in sensometrics, and high level undergraduate courses

Paperback ISBN: 9780081010006
Imprint: Woodhead Publishing
Page Count: 308

Further information and pre-order


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New book: Integrating the Packaging and Product Experience in Food and Beverages

Editor : P. Burgess    Woodhead Publishing 2016


Focusing on the inter-relationship between packaging design and product experience this practical guide for product developers and marketers includes an extensive overview of an adapted satisfaction scale, tailored for the food and beverage sector, which identifies varying satisfaction response modes such as contentment, pleasure, and delight.
Table of the contents

1. Multisensory Packaging Design: Color, Shape, Texture, Sound, and Smell
C. Spence

1.1. Introduction
1.2. Neuroscience-Inspired Packaging Design
1.3. Packaging Color
1.4. Packaging Shape
1.5. Packaging Texture
1.6. Packaging Weight
1.7. Ease of Opening
1.8. Auditory Packaging Design
1.9. Olfactory Packaging Design
1.10. Tasty Packaging
1.11. Individual/Cultural Differences in Multisensory Packaging Design
1.12. Conclusions

2. Consumer Reactions to On-Pack Educational Messages
K.G. Grunert

2.1. The Food Label as an Information Source
2.2. A Model of Consumer Processing of On-Pack Information
2.3. Effects of Major Types of On-Pack Messages
2.4. The Role of Context
2.5. New Developments in Package Communication

3. Designing Inclusive Packaging
J. Goodman-Deane, S. Waller, M. Bradley, A. Yoxall, D. Wiggins and P.J. Clarkson

3.1. Noninclusive Packaging
3.2. Inclusive Design
3.3. A Framework for Inclusive Design
3.4. Empathy Tools
3.5. Simulation
3.6. Personas
3.7. Conclusions
3.8. Future Work and Trends

4. Omni-Channel Retail—Challenges and Opportunities for Packaging Innovation
C. Barnes

4.1. Introduction
4.2. The Omni-Channel Shopping Experience
4.3. Innovative Packaging for Omni-Channel Retail
4.4. Packaging as the Omni-Channel Integrator
4.5. Satisfying Customers Through Omni-Channel Packaging Innovation
4.6. Summary

5. Emotion Measurements and Application to Product and Packaging Development
S. Spinelli and M. Niedziela

5.1. Introduction
5.2. Emotion Measurement Methods in Sensory and Consumer Studies and Applied Consumer Neuroscience
5.3. Emotions in the Product Experience: From the Product to the Packaging (and Back)
5.4. Future Trends
5.5. Sources of Further Information and Advice

6. Neurosense and Packaging: Understanding Consumer Evaluations Using Implicit Technology
E. Fulcher, A. Dean and G. Trufil

6.1. Problems With the Self-Report Method in Market Research
6.2. Products Are Evaluated Spontaneously by Consumers
6.3. The Neuroscience Alternative
6.4. Implicit Reaction-Time Tests
6.5. System 1 and Associative Memory Networks
6.6. Implicit Versus Explicit Measures: Validity Issues
6.7. Cognitive Psychology of Consumer Pack Perception
6.8. Case Studies

7. Explicit Methods to Capture Consumers’ Responses to Packaging
S. Thomas and M. Chambault

7.1. Introduction
7.2. Large-Scale Quantitative Assessment of Consumers’ Attitudes and Perceptions of Packaging Features
7.3. Small-Scale Exploration of Consumers’ Attitudes Toward Packaging Concepts and Prototypes: Focus Groups, Enabling, and Projective Techniques
7.4. Consumers’ Interaction With Packaging In-home and In-store: Observation
7.5. An Evaluation of the Relative Importance of Different Packaging Components and Extrinsic Cues: Conjoint Analysis and MaxDiff
7.6. Holistic Approaches to Explore the Similarities and Differences in Overall Packaging and Packaging Design Components: Projective Mapping and Related Techniques
7.7. Conclusions

8. Consumers’ Mindset: Expectations, Experience, and Satisfaction
P. Burgess

8.1. Consumer Choices
8.2. Expectations and Satisfaction
8.3. Consumption Processing Model
8.4. Case Study: Citrus-Flavored Green Teas
8.5. Conclusions


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Further information: IFP Book Promo Flyer




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SSG boka forside


presented in Oslo, May 12th 2015, during the E3S/Nordic Workshop


The Norwegian Sensory Science Group (SSG) is pleased to announce the book “Sensorikk – måling med menneskelige sanser” (Sensory – measurement using the human senses) edited by the group. This is the third book edited by the group and covers topics like the senses, guidelines for performing sensory analysis, applied objective methods, consumer testing, product development, quality control, quality assurance, non-food and statistics.





Further info:











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New version of ConsumerCheck software is available



New Release 1.2.1

The program is in continuous development, so please check for new versions every month.


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Jane K. Parker, Stephen Elmore & Lisa Methven (Eds.)
Woodhead Publishing, 2014


Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

  • Covers the analysis and characterisation of aromas and taste compounds
  • Examines how aromas can be created and predicted
  • Reviews how different flavours are perceived

Table of contents:


Part I: Characterisation and analysis of aroma and taste compounds
1 Introduction to aroma compounds in foods.
2 Extraction techniques for analysis of aroma compounds
3 Aroma extract analysis in foods
4 Analysis of taints and off-flavours in foods
5 Human chemical senses – olfaction and gustation
6 Flavour release

Part II: Generation of aroma
7 Biogenesis of aroma compounds – Flavour formation in fruits and vegetables
8 Thermal generation of aroma
9 The role of sulfur chemistry in thermal generation of aroma
10 Predicting aroma formation with kinetic models
11 Approaches to production of Natural Flavours
12 Managing flavour changes during storage

Part III: Perception of flavour
13 Interaction of aroma compounds with food matrices
14 Taste receptors
15 Umami compounds and taste enhancers
16 Techniques in sensory analysis
17 Consumer perceptions of food and beverage flavour
18 Physiological impact of flavour compounds

ISBN: 978-1-78242-103-0

Further information:


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