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Details for article 2 of 5 found articles
| Title: |
It Is Not Just a Matter of Taste: 19th-Century Psychophysics and 21st-Century Sensory Evaluation Surveys of Food and Beverages: A Brief Review with Illustrative Readings |
| Author: |
Stankus, Tony |
| Appeared in: |
Behavioral & social sciences librarian |
| Paging: | Volume 27 (2008) nr. 3-4 pages 125-139 |
| Year: |
2008-11-11 |
| Contents: |
Virtually all major food and beverage processing companies employ professional taste-testing panels or conduct consumer preference surveys for appearance, aroma, and texture as well as taste. The literature and procedures underlying this sensory evaluation of foods have a strong basis in the specialty within experimental psychology called psychophysics. Founded in the late 1800s in Germany, psychophysics continues to flourish today in university departments of psychology and teaching hospital departments of neurology and psychiatry. While greatly aided by advances in chemical detection and medical imaging, sensory evaluation is actually still based mostly on eliciting human subject responses to physical and chemical sensations from novel food and beverage products, or from new formulations of familiar products, and then statistically analyzing the respondent's reactions as entered on questionnaires. This article reviews some of the terminology and concepts of psychophysics as applied to the contemporary sensory evaluation of commercially important foods and beverages, and lists selected classic or current research readings related to several enduring questions of test and questionnaire reliability in these intertwined fields. |
| Publisher: |
Routledge |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 5 found articles
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