The first book in the Sensory Evaluation series is Sensory Evaluation: A Practical Handbook, published in May 2009. It focuses on the practical aspects of sensory testing, presented in a simple, ‘how to’ style for use by industry and academia as a step‐by‐step guide to carrying out a basic range of sensory tests. In‐depth coverage was deliberately kept to a minimum. Subsequent books in the series cover selected topics in sensory evaluation. They are intended to give theoretical background, more complex techniques and in‐depth discussion on application of sensory evaluation that were not covered in the Practical Handbook. However, they will seek to maintain the practical approach of the handbook and chapters will include a clear case study with sufficient detail to enable practitioners to carry out the techniques presented.
EDITED BY
Sarah E. Kemp
Consultant and formerly Head of Global Sensory and Consumer Guidance, Cadbury Schweppes, UK
Joanne Hort
Massey Institute of Food Science and Technology
Massey University
New Zealand
Tracey Hollowood
Sensory Dimensions Ltd.
Nottingham, UK
This edition first published 2018
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Library of Congress Cataloging‐in‐Publication Data
Names: Kemp, Sarah E., editor. | Hort, Joanne, editor. | Hollowood, Tracey, editor.
Title: Descriptive analysis in sensory evaluation / [edited] by Sarah E. Kemp, Joanne Hort, Tracey Hollowood.
Description: Hoboken, NJ : John Wiley & Sons, 2018. | Includes bibliographical references and index. |
Identifiers: LCCN 2017028435 (print) | LCCN 2017043923 (ebook) | ISBN 9781118991671 (pdf) | ISBN 9781118991664 (epub) | ISBN 9780470671399 (cloth)
Subjects: LCSH: Sensory evaluation.
Classification: LCC TA418.5 (ebook) | LCC TA418.5 .D47 2018 (print) | DDC 660.072–dc23
LC record available at https://lccn.loc.gov/2017028435
Cover Design: Wiley
Cover Image: © nepstock/Gettyimages
To George, Elizabeth, George and William
To Mike, Holly and Socks
To Campbell, Emma and Lara
In memory of Pieter Punter
Sarah E. Kemp, BSc (Hons), PhD, CSci, FIFST, RSensSci, is a chartered sensory and consumer science professional with more than 30 years of experience in academia and industry. Dr Kemp gained a BSc in Food Technology in 1986 and a PhD in Taste Chemistry in 1989 from the Food Science and Technology Department at the University of Reading, UK. In 1990, she did a postdoctoral research fellowship in sensory science at the Monell Chemical Senses Center in Philadelphia, USA. Dr Kemp has held many positions in industry, including Manager of Sensory Psychology (US) and Director of European Consumer and Marketing Research (France) in the Fragrance Division at Givaudan, Product Area Leader and Sensory Science Leader in Foods Consumer Science at Unilever Research, Colworth, UK, Head of Global Sensory and Consumer Guidance at Cadbury Schweppes, UK, and Director of Sensory and Consumer Services at Reading Scientific Services Limited, UK. Dr Kemp has also set up and run her own consultancy service and catering company. She has written numerous scientific articles in the field of sensory evaluation, has provided sensory training courses, including lecturing on the European Masters Course in Food Science, and has worked on bodies developing standards in sensory evaluation, including the British Standards Institution and ASTM International. She is a fellow of the Institute of Food Science and Technology and a founder member, past Chair and examiner for the IFST’s Sensory Science Group, as well as being a member of other professional sensory societies. Her other activities include Governor of East Kent College, UK.
Tracey Hollowood, BSc (Hons), PhD, MIFST, is currently Managing Director of Sensory and Consumer Research for Sensory Dimensions (Nottingham) Ltd in the UK. She has over 25 years’ experience in academia and industry; she worked at Nottingham University for 10 years during which time she achieved her doctorate investigating perceptual taste‐texture‐aroma interactions. She established the UK’s first Postgraduate Certificate in Sensory Science and designed and managed the University’s prestigious Sensory Science Centre. Her research focused on psychophysical studies, interactions in sensory modalities and fundamental method development. She has over 30 peer‐reviewed publications, has run numerous workshops and delivered oral presentations to many international audiences including at the Pangborn Sensory Science Symposia 2015 in Gothenburg. She has participated in the organization of seven international symposia, including the International Symposium of Taste 2000 and Pangborn 2005 in Harrogate.
Tracey is a previous chair of the Institute of Food Science and Technology (IFST) Midland branch and the Professional Food Sensory Group (PFSG), now the Sensory Science Group (SSG).
Joanne Hort, BEd (Hons), PhD, CSci, FIFST, RSensSci, is the Fonterra‐Riddet Chair of Consumer and Sensory Science at Massey University in New Zealand following on from her various academic roles, latterly SABMiller Chair of Sensory Science at the University of Nottingham. Initially, Professor Hort studied food technology and began her career in teaching. However, she returned to university to receive her doctorate concerning the modelling of the sensory attributes of cheese from analytical and instrumental measures in 1998. As a lecturer at Sheffield Hallam University, she carried out sensory consultancy for local industry, developed a sensory programme at undergraduate level and oversaw the installation of new sensory facilities before being appointed as Lecturer in Sensory Science at the University of Nottingham in 2002. There she established the University of Nottingham Sensory Science Centre, which is internationally renowned for both its sensory training and research into flavour perception. She obtained her Chair in 2013 and her multidisciplinary approach combining analytical, brain imaging and sensory techniques provides rich insight into multisensory interactions, individual variation and temporal changes in flavour perception, and the emotional response to sensory properties, leading to over 90 publications. Joanne sits on the editorial board for Food Quality and Preference and Chemosensory Perception. She is a Fellow of the Institute of Food Science and Technology. She is a founder member and past Chair of the European Sensory Science Society and a founder member, past Chair and examiner for the IFST’s Sensory Science Group.