A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry | Maurice O'Sullivan | Woodhead Publishing
Table of Contents
Chapter 1. Difference Methods
The A – Not A Method, The Paired Comparison Test and the 2-AFC (Alternative Forced Choice) Test, The Duo-Trio Test, The Triangle Test and the 3-AFC Test, The Ranking Test, The Tetrad Test, Other Tests
Chapter 2. Descriptive Methods
Environment and Panel Conditions, The Panellist, Sample Presentation Order, Panel Screening, Case Study – Demonstration of Quantitative Descriptive Analysis. The Descriptive Profile Training Process, Initial Vocabulary Development, Data Analysis During Vocabulary Development, Protocol for the Examination of the Effectiveness of Vocabulary Development, Method for Quantification of Discriminative Ability, The Descriptor Leverage Method, Development of Preliminary List of Terms, Examination of the Effectiveness of Vocabulary Development, Quantification of Discriminative Ability, Descriptor Leverage to Determine the Effectiveness of the Sensory Term Reduction Protocol
Chapter 3. Sensory Affective (Hedonic) Testing
Qualitative Affective Testing-Focus Groups, Sensory Acceptance Testing, Case Studies – Sensory Acceptance Tests, Case Study 1, Case Study 2, Preference Tests, Ranking Preference Tests, Consumer Acceptance Tests, Market Research, Questionnaire Design, Open-Ended Questions and Closed-Option Questions, Conjoint Analysis, Sample Presentation
Chapter 4. Rapid Sensory Profiling Methods
Introduction – The Need for New Methods, Ranking Test, Flash Profiling, Ranking Descriptive Analysis, Free Sorting, Projective Mapping: Napping, Partial Napping, Sorted Napping and Ultraflash Profiling, Rapid Profiling Using References: Polarised Sensory Positioning, the Optimised Sensory Profile Method, Off-Flavour Quantification, Polarised Projective Mapping and Ranked-Scaling, Check-All-That-Apply, Temporal Dominance of Sensations, Just About Right Scales, The Ideal Profile Method
Chapter 5. Multivariate Data Analysis for Product Development and Optimisation
Multivariate Data Analysis, Principal Component Analysis, Naïve Assessor Reliability, Generalised Procrustes Analysis, Preference Mapping, Partial Least Squares Regression
Chapter 6. Shelf Life and Sensory Quality of Foods and Beverages
Microbial Loading,Sensory Shelf Life Testing, Sensory Shelf Life Methods, Colour and Sensory Shelf Life, Texture and Sensory Shelf Life, Shelf Life and Flavour Profile Changes, Chemical Analysis
Chapter 7. Packaging Technologies for Maintaining Sensory Quality
Packaging Materials, Modified Atmosphere Packaging, Low O2 Modified Atmosphere Packaging, Vacuum Packaging, Active and Intelligent Packaging
Chapter 8. Instrumental Assessment of the Sensory Quality of Food and Beverage Products
Instrumental Methods of Colour Analysis, Instrumental Methods for Measuring Texture, Gas Chromatography/Mass Spectrometry, The Electronic Nose, Near Infrared and Fourier Transform Infrared Spectroscopy
Chapter 9. Nutritionally Optimised Low Fat Foods
Fat Replacers, Fat Substitutes, Fat Mimetics, Meat Products, Dairy Products, Confectionary Products, Salad Dressing and Sauces
Chapter 10. Sensory and Consumer-Led Innovative Product Development
New Product Development Teams – Managed and Resourced for Success, R&D Process Stages, Ideation, Project Preplanning, Validation of Proof of Concept, Regulatory Guidelines, Least Cost Formulation, Technological Capability, Contingency of Supply, Copycatting and Reverse Engineering, Line Extension, Brand Extension and Cannibalisation!, Process Optimisation and Upscaling, Marketing, Pre- and Postapproval – Shelf Life Testing, Technological Developments, Internet Testing, Immersive Technology, Mobile Applications and Eye Tracking, Sensory Methodology – Consumer Evaluation, Focus Groups, Validation, Ideal Profiling
LINK FOR THE BOOK
https://www.amazon.in/Handbook-Sensory-Consumer-Driven-Product-Development-ebook/dp/B01LYVV5CU