Category Archives: Books

NEW BOOK

NEW BOOK

FLAVOUR DEVELOPMENT, ANALYSIS AND PERCEPTION IN FOOD AND BEVERAGES

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

flavour

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:

Introduction

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: http://store.elsevier.com/Flavour-Development-Analysis-and-Perception-in-Food-and-Beverages/isbn-9781782421030/

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New book: Rapid Sensory Profiling Techniques

NEW BOOK

RAPID SENSORY PROFILING TECHNIQUES

Julien Delarue, Ben Lawlor & Michel Rogeaux (Eds.), Woodhead Publishing, 2014

cover rapid

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

Readership

R&D managers and product development personnel in the food and other consumer industries; academics with a research interest in the area of sensory perception; sensory survey and software developers.

Further information

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BOOK: OLIVE OIL SENSORY SCIENCE

BOOK ANNOUNCEMENT

OLIVE OIL SENSORY SCIENCE

Erminio Monteleone & Susan Langstaff (eds.), Wiley-Blackwell, 2014

Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing.

Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties.
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Table of Contents

Table of contents

Olive Oil Sensory Science: an Overview xv
Erminio Monteleone and Susan Langstaff

Part I

1 Quality Excellence in Extra Virgin Olive Oils 3
Claudio Peri

2 The Basis of the Sensory Properties of Virgin Olive Oil 33
Agnese Taticchi, Sonia Esposto, and Maurizio Servili

3 Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil 55
Hely Tuorila and Annamaria Recchia

4 Sensory Quality Control 81
Susan Langstaff

5 Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil 109
Erminio Monteleone

6 Consumer Research on Olive Oil 141
Claudia Delgado, Metta Santosa, Aurora G´omez-Rico, and Jean-Xavier Guinard

7 Sensory Functionality of Extra Virgin Olive Oil 171
Caterina Dinnella

8 Investigating the Culinary Use of Olive Oils 195
Sara Spinelli

Part II

9 Olive Oils from Spain 229
Agust´ý Romero, Anna Claret, and Luis Guerrero

10 Olive Oils from Italy 247
Marzia Migliorini

11 Olive Oils from Greece 269
Vassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou

12 Olive Oils from California 289
Alexandra Kicenik Devarenne and Susan Langstaff

13 Olive Oils from Australia and New Zealand 313
Leandro Ravetti and Margaret Edwards

14 Olive Oils from South America 337
Adriana Turcato and Susana Mattar

Further information

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Book: Tools and Applications of Sensory and Consumer Science

BOOK ANNOUNCEMENT

Tools and Applications of Sensory and Consumer Science

By Drs. Daniel M. Ennis, Benoît Rousseau, and John M. Ennis

52 Technical Report Scenarios Based on Real-Life Problems

NEW PRINTING AVAILABLE OCTOBER 2014!
2014 printing includes 4 additional technical reports

RECOMMENDED by Science Books and Films, American Association for the Advancement of Science, January 2014 issue.

Now in its fourth printing, this book is a must-have tool for professionals in product testing, consumer research, and advertising claims support. It contains our most significant and useful technical reports from the last 16 years. Readers will easily relate to the problems and solutions in each 2-page scenario. And for deeper study, the reader will find a list of published papers on a variety of related subjects. Visit our page at Google Books  to look inside and read a sample.

Drs. Daniel Ennis, Benoît Rousseau and John Ennis use their combined expertise to guide readers through problems in areas such as:
  • Drivers of Liking®
  • Landscape Segmentation Analysis®
  • Ratings & Rankings
  • Claims Support
  • Probabilistic Multidimensional Scaling
  • Combinatorial Tools
  • Difference Tests
  • Optimizing Product Portfolios
  • Designing Tests & Surveys

Also included are 27 tables for product testing methods so the reader can interpret results from discrimination methodologies such as the tetrad test, triangle test, same-different method, duo-trio test, replicated testing, and others.

176 pages, PDF 18 MB Download, $65, visit our e-book page  (https://payhip.com/b/65Fs) to order electronic copy.
176 pages, $95, plus shipping and 5.3% VA sales tax, where applicable for print copy.
To order print copies of this book, please call (804) 675-2980 or visit http://ifpress.com/books/tools-and-applications/
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ConsumerCheck software published January 2014

CONSUMER CHECK VERSION 1.0.1 – NEW RELEASE NOW AVAILABLE

A free open source data analysis tool

 

The ConsumerCheck is a free software package providing a graphical user interface (GUI) for analyzing typical data from consumer studies. The software is developed by Nofima, Norway and DTU, Denmark with support from Danish and Norwegian industry. Features provided are

–       Visualization (box plot, stacked histograms, single sample histograms)

–       PCA and related plots

–       Preference mapping

–       Conjoint analysis

The software is designed for analyzing consumer data, but users with adequate statistical training can also use ConsumerCheck for analyzing other types of data with similar structure. The software can be downloaded from the ConsumerCheck website www.consumercheck.co. For more information see http://www.nofima.no/en/prosjekt/consumercheck and www.nofimamodeling.org

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Atlante sensoriale dei prodotti alimentari

BOOK ANNOUNCEMENT

ATLANTE SENSORIALE DEI PRODOTTI ALIMENTARI
Milano, Tecniche Nuove, 2013

Italian Sensory Science Society

The Italian Sensory Science Society (SISS) is pleased to announce the book “Atlante sensoriale dei prodotti alimentari” (Sensory Atlas of Food Products) edited by the society. Forty-six members of the Italian Sensory Science Society contributed to the book dealing with descriptive analysis applied to different food product categories: wines, grappa, beers, coffee, fruit juices, the, extra virgin olive oils, olives, butter, bread, pasta, rice, cheeses, hams and various kinds of cold meats and salami, vinegar, chocolate and honey.

Further information: index and authors

Contact: segreteria@scienzesensoriali.it

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