Sensory Evaluation Practices
暫譯: 感官評估實務

Stone, Herbert, Bleibaum, Rebecca N., Thomas, Heather A.

  • 出版商: Academic Press
  • 出版日期: 2020-10-21
  • 售價: $4,820
  • 貴賓價: 9.5$4,579
  • 語言: 英文
  • 頁數: 480
  • 裝訂: Quality Paper - also called trade paper
  • ISBN: 0128153342
  • ISBN-13: 9780128153345
  • 相關分類: 感測器 Sensor
  • 海外代購書籍(需單獨結帳)

相關主題

商品描述

Sensory Evaluation Practices, Fifth Edition presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management. Additionally, related social psychological methods, such as laddering, design thinking, emotional profiling, and applications of qualitative and consumer co-creation and immersive techniques are explored. This book will be an ideal reference for sensory professionals, technical managers, product specialists and research directors in the food, beverage, cosmetics, and other consumer products industries of all sizes.

  • Emphasizes the importance of 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, marketers and legal counsel
  • Presents how sensory science is becoming more influential at the front end of innovation
  • Discusses measurement, the design of experiments, and how to understand key sensory drivers that most influence consumers
  • Explores the global nature of products and how companies can benefit by having fundamental training programs in sensory and consumer science
  • Contains 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
  • Features a new chapter on how to get your research published

商品描述(中文翻譯)

《感官評估實務,第五版》介紹了感官評估的最新發展和方法,包括創新前端、消費者接受度/偏好、多變量統計分析、區別測試、描述性分析、廣告中的感官主張證實以及資訊管理。此外,還探討了相關的社會心理學方法,如階梯法、設計思維、情感剖析,以及質性和消費者共同創造及沉浸式技術的應用。本書將成為食品、飲料、化妝品及其他各類消費品行業的感官專業人士、技術經理、產品專家和研究主管的理想參考資料。

- 強調科學感官方法在測量和理解消費者感知中的重要性
- 說明規劃、管理和傳達產品感官資訊的重要性,使其對開發者、市場行銷人員和法律顧問具有可行性
- 展示感官科學在創新前端日益增強的影響力
- 討論測量、實驗設計,以及如何理解對消費者影響最大的關鍵感官驅動因素
- 探索產品的全球性以及公司如何通過建立感官和消費者科學的基本培訓計劃來獲益
- 包含測試選擇、應用和測量的示範方法,以及與合適消費者進行測試,包括更典型的使用環境
- 包括解釋和顯示結果的實例
- 特別新增一章,介紹如何發表研究成果