Analysis of Sensory Properties in Foods
The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat...
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| creator | Chambers IV, Edgar |
| description | The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles. |
| doi_str_mv | 10.3390/books978-3-03921-434-1 |
| format | Book |
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This Special Issue contains both research papers and review articles.</description><subject>Biology, life sciences</subject><subject>carryover effects</subject><subject>chicken soup</subject><subject>Choquet integral</subject><subject>coffee</subject><subject>consumer</subject><subject>consumer test</subject><subject>cross-cultural affective test</subject><subject>descriptive</subject><subject>descriptive analysis</subject><subject>descriptive sensory analysis</subject><subject>emulsification</subject><subject>esophageal cancer</subject><subject>ethnic food</subject><subject>food</subject><subject>food label</subject><subject>foods</subject><subject>fruit chews</subject><subject>functional data analysis</subject><subject>fuzzy measure</subject><subject>hot beverages</subject><subject>hydroSOStainable products</subject><subject>ingredient</subject><subject>interaction indices</subject><subject>lexicon</subject><subject>LMG statistic</subject><subject>Mathematics and Science</subject><subject>mayonnaise</subject><subject>methodological study</subject><subject>mixed models</subject><subject>monosodium glutamate (MSG)</subject><subject>MSG substitutes</subject><subject>multi-attribute time-intensity (MATI) data</subject><subject>multi-criteria decision-making</subject><subject>multicollinearity</subject><subject>natural</subject><subject>nonlinear models</subject><subject>perception</subject><subject>plant breeding</subject><subject>processing</subject><subject>product development</subject><subject>product improvement</subject><subject>Prunus dulcis</subject><subject>Q1-390</subject><subject>QH301-705.5</subject><subject>quality control</subject><subject>relative importance of attributes to liking</subject><subject>sensory</subject><subject>sensory acceptability</subject><subject>sensory bias</subject><subject>sensory evaluation</subject><subject>sensory thresholds</subject><subject>Shapley value</subject><subject>shelf life</subject><subject>specialty food</subject><subject>temperature</subject><subject>temporal drivers of liking (TDOL)</subject><subject>texture</subject><subject>thermosensing</subject><subject>TX341-641</subject><subject>unique food products</subject><subject>willingness to pay</subject><isbn>9783039214341</isbn><isbn>3039214349</isbn><isbn>9783039214334</isbn><isbn>3039214330</isbn><fulltext>true</fulltext><rsrctype>book</rsrctype><creationdate>2019</creationdate><recordtype>book</recordtype><sourceid>V1H</sourceid><recordid>eNpNkM1KBDEQhAMiKOs8gSBz8xTtTGcyk-OyuCosKCheQ-dnMDpOJPGyb2_Y9eClCz6KqqYYuxJwg6jh1qb0WfQwcuSAuhNcouTihDWV4YFUIM5YU8oHAGCHfQfqnF2vF5r3JZY2Te1LWErK-_Y5p--Qf2IobVzabUq-XLDTieYSmj9dsbft3evmge-e7h836x23QqDQfJqsUMp7BY4sKZLBB03ao5oGkKP0HYCDejzaQAF8Xw1OjANY6slpXDFzDLbRzjHZRNmb-s6SQwmU3fscbaa8N4mi-e9x6cvYsRdaKGkEgDZycMLosffG1wUmi70jkLXh8tiQqMYan-gwnpEwdh3-AvjHYwg</recordid><startdate>2019</startdate><enddate>2019</enddate><creator>Chambers IV, Edgar</creator><general>MDPI - Multidisciplinary Digital Publishing Institute</general><general>MDPI</general><scope>V1H</scope><scope>BIANM</scope></search><sort><creationdate>2019</creationdate><title>Analysis of Sensory Properties in Foods</title><author>Chambers IV, Edgar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-b11319-ffb166dd60caba6a4ede9a9d36f70484d200c0200d3beae0d5edec1870ba5ac93</frbrgroupid><rsrctype>books</rsrctype><prefilter>books</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Biology, life sciences</topic><topic>carryover effects</topic><topic>chicken soup</topic><topic>Choquet integral</topic><topic>coffee</topic><topic>consumer</topic><topic>consumer test</topic><topic>cross-cultural affective test</topic><topic>descriptive</topic><topic>descriptive analysis</topic><topic>descriptive sensory analysis</topic><topic>emulsification</topic><topic>esophageal cancer</topic><topic>ethnic food</topic><topic>food</topic><topic>food label</topic><topic>foods</topic><topic>fruit chews</topic><topic>functional data analysis</topic><topic>fuzzy measure</topic><topic>hot beverages</topic><topic>hydroSOStainable products</topic><topic>ingredient</topic><topic>interaction indices</topic><topic>lexicon</topic><topic>LMG statistic</topic><topic>Mathematics and Science</topic><topic>mayonnaise</topic><topic>methodological study</topic><topic>mixed models</topic><topic>monosodium glutamate (MSG)</topic><topic>MSG substitutes</topic><topic>multi-attribute time-intensity (MATI) data</topic><topic>multi-criteria decision-making</topic><topic>multicollinearity</topic><topic>natural</topic><topic>nonlinear models</topic><topic>perception</topic><topic>plant breeding</topic><topic>processing</topic><topic>product development</topic><topic>product improvement</topic><topic>Prunus dulcis</topic><topic>Q1-390</topic><topic>QH301-705.5</topic><topic>quality control</topic><topic>relative importance of attributes to liking</topic><topic>sensory</topic><topic>sensory acceptability</topic><topic>sensory bias</topic><topic>sensory evaluation</topic><topic>sensory thresholds</topic><topic>Shapley value</topic><topic>shelf life</topic><topic>specialty food</topic><topic>temperature</topic><topic>temporal drivers of liking (TDOL)</topic><topic>texture</topic><topic>thermosensing</topic><topic>TX341-641</topic><topic>unique food products</topic><topic>willingness to pay</topic><toplevel>online_resources</toplevel><creatorcontrib>Chambers IV, Edgar</creatorcontrib><collection>DOAB: Directory of Open Access Books</collection><collection>Open Research Library (Open Access)</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chambers IV, Edgar</au><format>book</format><genre>book</genre><ristype>BOOK</ristype><btitle>Analysis of Sensory Properties in Foods</btitle><date>2019</date><risdate>2019</risdate><isbn>9783039214341</isbn><isbn>3039214349</isbn><isbn>9783039214334</isbn><isbn>3039214330</isbn><abstract>The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior. Appearance, flavor, texture, and even the sounds of food can impart a desire to eat or cause us to dismiss the food as unappetizing, stale, or even inappropriate from a cultural standpoint. This Special Issue focuses on how sensory properties are measured, the specific sensory properties of various foods, and consumer behavior related to which properties might be most important in certain situations and how consumers use sensory attributes to make decisions about what they will eat. This Special Issue contains both research papers and review articles.</abstract><pub>MDPI - Multidisciplinary Digital Publishing Institute</pub><doi>10.3390/books978-3-03921-434-1</doi><tpages>132</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISBN: 9783039214341 |
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| language | eng |
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| source | DOAB: Directory of Open Access Books |
| subjects | Biology, life sciences carryover effects chicken soup Choquet integral coffee consumer consumer test cross-cultural affective test descriptive descriptive analysis descriptive sensory analysis emulsification esophageal cancer ethnic food food food label foods fruit chews functional data analysis fuzzy measure hot beverages hydroSOStainable products ingredient interaction indices lexicon LMG statistic Mathematics and Science mayonnaise methodological study mixed models monosodium glutamate (MSG) MSG substitutes multi-attribute time-intensity (MATI) data multi-criteria decision-making multicollinearity natural nonlinear models perception plant breeding processing product development product improvement Prunus dulcis Q1-390 QH301-705.5 quality control relative importance of attributes to liking sensory sensory acceptability sensory bias sensory evaluation sensory thresholds Shapley value shelf life specialty food temperature temporal drivers of liking (TDOL) texture thermosensing TX341-641 unique food products willingness to pay |
| title | Analysis of Sensory Properties in Foods |
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