Download A Handbook for Sensory and Consumer-Driven New Product by Maurice O'Sullivan PDF

By Maurice O'Sullivan

A guide for Sensory and buyer pushed New Product Development explores conventional and good proven sensory equipment (difference, descriptive and affective) in addition to taking a singular method of product improvement and using new tools and up to date ideas. This ebook investigates using those demonstrated and new sensory equipment, rather hedonic equipment coupled with descriptive tools (traditional and rapid), via multivariate information analytical interfaces within the means of optimizing foodstuff and beverage items successfully in a strategically outlined manner.

The first a part of the e-book covers the sensory tools that are utilized by sensory scientists and product builders, together with confirmed and new and leading edge equipment. the second one part investigates the product improvement approach and the way the applying of sensory research, instrumental equipment and multivariate facts research can increase new product improvement, together with packaging optimization and shelf lifestyles. the ultimate part defines the real sensory standards and modalities of other nutrients 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 diversified meals and beverages.

The booklet is written to be of price to new product improvement researchers operating in huge firms, SMEs (micro, small or medium-sized businesses) in addition to being obtainable to the beginner initiating their very own enterprise. 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 checking out is necessary for brand spanking new product development/optimization, factor substitution and devising acceptable packaging and shelf lifestyles in addition to evaluating meals or drinks to competitor’s items.

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

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

Sample text

Although raw meat is generally considered less susceptible to WOF than is heated meat, after grinding and exposure to air, it rapidly develops odours that are similar to those in oxidized cooked meats (Sato and Hegarty, 1971). , 1977). A number of sensory profiles have been conducted to date on WOF in various meat products. Byrne et al. (2001a) investigated the effects of preslaughter stress on WOF development in porcine meat. They found that preslaughter stress appeared in general to manifest itself as a separate sensory dimension to WOF in meat samples, but there were indications that increasing preslaughter stress may have reduced perceived WOF development.

If ‘no difference’ is detected, please tick the appropriate box, and record a score and comment for all three. Symbol Control sample Score Comment __________________ _________________ Odd sample ___________________ _________________ No difference __________________ _________________ SCORING SCALE 10 = Perfect. 9 = Very good. 8 = Good. 1 Examples of Triangle and Duo-Trio test scoring sheets. Difference Methods Chapter j 1 9 When undertaking the triangle test the sample order should be equally randomised across the three samples with a relatively large assessor group (n > 30) (Ennis and Jesionka, 2011).

The coded samples should be presented twice in reverse order to assessors and should be randomised for presentation to larger assessor groups (n > 30) (Ennis and Jesionka, 2011) in order to obtain more reliable data. The paired comparison test is often used to detect differences in samples for quality control purposes, batch-tobatch variation, ingredient substitution trials, process changes, etc. It is also used in the screening of panellists for descriptive panels. 1 for sample sizes required for significant differences.

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