Sensory Science : Principles And Applications In Food Evaluation

Contents: Foreword. Preface. I. Sensory science-general: 1. Introduction and importance of sensory science. 2. Sensory characteristics and factors effecting sensory evaluation. II. Organisation and functioning of sensory system: 3. Structural and functional organisation of nervous system in man. 4. The human sensory organs-structure and organisation. 5. Digestive system, associated glands, sensory pleasure, metabolic control of food intake and sensory system. 6. Mechanism of sensory perception. 7. Techniques in analysis of brain functioning, neutral processes and cognitive science. 8. Sensory Perception, Cognition, memory and consciousness-the philosophy and science. III. Sensory evalution set-up and techniques of analysis. 9. Sensory evaluation programme. 10. Methods of sensory analysis. 11. Analysis of colour and appearance. 12. Evaluation of aroma. 13. Analysis of texture. 14. Evaluation of taste and overall quality. 15. Statistical analysis in sensory evaluation. 16. Applications of sensory evaluation. Appendix. Glossary. Subject Index. Acknowledgement.

"It is a grand synthesis of anatomy and physiology of sensory organs, food science, chemistry, psychology, instrumentation and statistics, within the perspective of sensory science. It guides the readers into a journey of fascinating world of senses and nervous system, focuses the practical aspects of sensory quality evaluation of food and much more. Organized into 16 chapters in single volume, it brings out the concept of sensory science, food metabolism and cognitive sciences, techniques employed in sensory evaluation, in a systematic manner. It provides opportunities to the readers for in-depth study with adequate references in each chapter along with a small glossary of terms and a subject index. The book offers practical  examples, innovations and advancements in sensory science. It gives holistic view of sensory science and evaluation of food, during production, processing and marketing. It is generously interspersed with illustrations, designed to reinforce the key concepts, is a timely, academic and need based contribution. "Sensory Science: Principles and Applications in Food Evaluation" is truly a text-cum-reference book for researches, educators, food technologists/biotechnologist, oenologists, postharvest technologists, quality assurance personnels, other professionals from food industry, and UG and PG students from relevant disciplines." (jacket)