Read e-book online A Handbook for Sensory and Consumer-Driven New Product PDF

By Maurice O'Sullivan

ISBN-10: 0081003528

ISBN-13: 9780081003527

A instruction manual for Sensory and shopper pushed New Product Development explores conventional and good validated sensory equipment (difference, descriptive and affective) in addition to taking a unique method of product improvement and using new equipment and up to date options. This publication investigates using those verified and new sensory tools, rather hedonic equipment coupled with descriptive tools (traditional and rapid), via multivariate info analytical interfaces within the technique of optimizing nutrients and beverage items successfully in a strategically outlined manner.

The first a part of the booklet covers the sensory equipment that are utilized by sensory scientists and product builders, together with verified and new and cutting edge tools. the second one part investigates the product improvement technique and the way the applying of sensory research, instrumental equipment and multivariate info research can increase new product improvement, together with packaging optimization and shelf existence. the ultimate part defines the real sensory standards and modalities of other nutrition and beverage items together with Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and offers case stories indicating how the equipment defined within the first sections were effectively and innovatively utilized to those assorted meals and beverages.

The ebook is written to be of worth to new product improvement researchers operating in huge organizations, SMEs (micro, small or medium-sized organisations) in addition to being available to the amateur initiating their very own company. The leading edge applied sciences and techniques defined are less costly than a few extra conventional practices and goal to be fast and powerful in supporting items to market.

Sensory trying out is important for brand new product development/optimization, element substitution and devising applicable packaging and shelf lifestyles in addition to evaluating meals or drinks to competitor’s items.

  • Presents novel and potent sensory-based tools for brand spanking new product development―two similar fields which are frequently lined separately
  • Provides available, valuable suggestions to the hot product developer operating in a wide multi-national meals corporation in addition to rookies beginning a brand new business
  • Offers case stories that offer examples of the way those equipment were utilized to actual product improvement by means of practitioners in quite a lot of organizations
  • Investigates how the applying of sensory research can enhance new product improvement together with packaging optimization

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Read or Download A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry PDF

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Additional info for A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry

Example text

THE RANKING TEST In the Ranking test, assessors are asked to order a selection of coded samples (4e6) in increasing or decreasing intensity of a specific perceived sensory attribute. Samples are randomised across the assessors. For simple tests where fatigue is less likely, more samples may be used. It is often used in panel training or for screening samples prior to using other tests. THE TETRAD TEST The tetrad method is a difference test involving four samples where the assessor is presented with blind coded samples with two samples of one product and two samples of another product.

Descriptive analysis is a method where defined sensory terms are quantified by sensory panellists. Detailed descriptions of sensory terminology and procedural guidelines for the identification and selection of descriptors for establishing a sensory profile by a multidimensional approach have been described in ISO (1992) and ISO (1994). A list of descriptive terms are determined initially and are referred to as a lexicon or descriptive vocabulary and describe the specific sensory attributes in the food or beverage sample and can be used to evaluate the changes in these attributes.

1 for sample sizes required for significant differences. A considerable advantage of the tetrad test is that far fewer assessors are required compared to the triangle and duo-trio methods. According to Ennis and Jesionka (2011), p. 5) difference between samples for a duo-trio test, 78 for a triangle but only 25 for a tetrad panel. Greater power means that smaller sample sizes can be used to achieve the same performance as the triangle test as the sample sizes required by the tetrad test are theoretically only one-third that required by the triangle test (Ennis and Jesionka, 2011; Ennis and Rousseau, 2012).

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A Handbook for Sensory and Consumer-Driven New Product Development: Innovative Technologies for the Food and Beverage Industry by Maurice O'Sullivan


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