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Introduction to Sensory Techniques | |
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Introduction | |
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Development of Sensory Testing | |
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Human Subjects as Instruments | |
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Conducting a Sensory Study | |
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References | |
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Sensory Attributes and the Way We Perceive Them | |
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Introduction | |
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Sensory Attributes | |
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Appearance | |
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Odor/Aroma/Fragrance | |
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Consistency and Texture | |
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Flavor | |
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Noise | |
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The Human Senses | |
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Vision | |
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Touch | |
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Olfaction | |
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Chemical/Trigeminal Factors | |
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Gustation | |
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Hearing | |
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Perception at Threshold and Above | |
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References | |
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Controls for Test Room, Product, and Panel | |
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Introduction | |
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Test Controls | |
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Development of Test Room Design | |
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Location | |
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Test Room Design | |
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The Booth | |
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Descriptive Evaluation and Training Area | |
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Preparation Area | |
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Office Facilities | |
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Entrance and Exit Areas | |
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Storage | |
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General Design Factors | |
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Color and Lighting | |
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Air Circulation, Temperature, and Humidity | |
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Construction Materials | |
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Product Controls | |
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General Equipment | |
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Sample Preparation | |
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Supplies and Equipment | |
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Materials | |
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Preparation Procedures | |
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Sample Presentation | |
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Container, Sample Size, and Other Particulars | |
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Order, Coding, and Number of Samples | |
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Product Sampling | |
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Panelist Controls | |
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Panel Training or Orientation | |
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Product/Time of Day | |
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Panelists/Environment | |
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References | |
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Factors Influencing Sensory Verdicts | |
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Introduction | |
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Physiological Factors | |
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Adaptation | |
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Enhancement or Suppression | |
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Psychological Factors | |
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Expectation Error | |
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Error of Habituation | |
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Stimulus Error | |
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Logical Error | |
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Halo Effect | |
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Order of Presentation of Samples | |
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Mutual Suggestion | |
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Lack of Motivation | |
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Capriciousness vs. Timidity | |
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Poor Physical Condition | |
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References | |
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Measuring Responses | |
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Introduction | |
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Psychophysical Theory | |
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Fechner's Law | |
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Stevens' Law | |
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The Beidler Model | |
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Classification | |
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Grading | |
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Ranking | |
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Scaling | |
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Category Scaling | |
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Line Scales | |
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Magnitude Estimation Scaling | |
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References | |
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Overall Difference Tests: Does a Sensory Difference Exist Between Samples? | |
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Introduction | |
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The Unified Approach to Difference and Similarity Testing | |
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Triangle Test | |
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Duo-Trio Test | |
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Two-out-of-Five Test | |
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Same/Different Test (or Simple Difference Test) | |
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"A" - not "A" Test | |
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Difference-from-Control Test | |
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Sequential Tests | |
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References | |
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Attribute Difference Tests: How Does Attribute X Differ Between Samples? | |
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Introduction: Paired Comparison Designs | |
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Directional Difference Test: Comparing Two Samples | |
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Pairwise Ranking Test: Friedman Analysis--Comparing Several Samples in All Possible Pairs | |
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Introduction: Multisample Difference Tests -- Block Designs | |
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Simple Ranking Test: Friedman Analysis -- Randomized (Complete) Block Design | |
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Multisample Difference Test: Rating Approach -- Evaluation by Analysis of Variance (ANOVA) | |
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Multisample Difference Test: BIB Ranking Test (Balanced Incomplete Block Design) -- Friedman Analysis | |
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Multisample Difference Test: BIB Rating Test (Balanced Incomplete Block Design) -- Evaluation by Analysis of Variance | |
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References | |
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Determining Thresholds | |
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Introduction | |
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Definitions | |
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Applications of Threshold Determinations | |
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Example 8.1: Threshold of Sunstruck Flavor Compound Added to Beer | |
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Example 8.2: Threshold of Isovaleric Acid in Air | |
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References | |
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Selection and Training of Panel Members | |
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Introduction | |
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Panel Development | |
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Selection and Training for Difference Tests | |
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Selection | |
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Matching Tests | |
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Detection/Discrimination Tests | |
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Ranking/Rating Tests for Intensity | |
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Interpretation of Results of Screening Tests | |
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Training | |
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Selection and Training of Panelists for Descriptive Testing | |
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Selection for Descriptive Testing | |
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Prescreening Questionnaires | |
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Acuity Tests | |
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Ranking/Rating Screening Tests for Descriptive Analysis | |
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Personal Interview | |
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Training for Descriptive Testing | |
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Terminology Development | |
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Introduction to Descriptive Scaling | |
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Initial Practice | |
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Small Product Differences | |
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Final Practice | |
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Panel Performance and Motivation | |
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Performance | |
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Panelist Maintenance, Feedback, Rewards, and Motivation | |
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References | |
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Prescreening Questionnaires | |
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Prescreening Questionnaire for a Tactile Panel (Skinfeel or Fabric Feel) | |
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Prescreening Questionnaire for a Flavor Panel | |
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Prescreening Questionnaire for an Oral Texture Panel | |
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Prescreening Questionnaire for a Fragrance Panel | |
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Scaling Exercises | |
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Descriptive Analysis Techniques | |
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Definition | |
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Field of Application | |
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Components of Descriptive Analysis | |
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Characteristics: the Qualitative Aspect | |
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Intensity: the Quantitative Aspect | |
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Order of Appearance: the Time Aspect | |
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Overall Impression: the Integrated Aspect | |
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Commonly Used Descriptive Test Methods | |
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The Flavor Profile Method | |
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The Texture Profile Method | |
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The Quantitative Descriptive Analysis (QDA) Method | |
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The Spectrum Descriptive Analysis Method | |
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Time-Intensity Descriptive Analysis | |
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Free-Choice Profiling | |
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References | |
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The Spectrum Descriptive Analysis Method | |
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Designing a Descriptive Procedure | |
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Terminology | |
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Intensity | |
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Other Options | |
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Modified Short-Version Spectrum Descriptive Procedures for Quality Assurance, Shelf-Life Studies, etc. | |
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References | |
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Spectrum Terminology for Descriptive Analysis | |
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Terms Used to Describe Appearance | |
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Terms Used to Describe Flavor (General and Baked Goods) | |
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Example: Flavor Terminology of Baked Goods | |
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Terms Used to Describe Semisolid Oral Texture | |
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Example: Semisolid Texture Terminology -- Oral Texture of Peanut Butter | |
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Terms Used to Describe Solid Oral Texture | |
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Example: Solid Texture Terminology of Oral Texture of Cookies | |
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Terms Used to Describe Skinfeel of Lotions and Creams | |
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Terms Used to Describe Handfeel of Fabric and Paper | |
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Terms Used to Describe the Feel of Hair (Wet and Dry) | |
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Terms Used to Describe the Lather and Skinfeel of Bar Soap | |
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Terms Used to Describe the Skinfeel of Antiperspirants | |
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Spectrum Intensity Scales for Descriptive Analysis | |
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Intensity Scale Values (0 to 15) for Some Common Aromatics | |
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Intensity Scale Values (0 to 15) for the Four Basic Tastes | |
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Intensity Scale Values (0 to 15) for Semisolid Oral Texture Attributes | |
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Intensity Scale Values (0 to 15) for Solid Oral Texture Attributes | |
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Intensity Scale Values (0 to 15) for Skinfeel Texture Attributes | |
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Intensity Scale Values (0 to 15) for Fabricfeel Attributes | |
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Spectrum Descriptive Analysis Product Lexicons | |
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Spectrum Descriptive Analysis Full Product Descriptions | |
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White Bread | |
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Toothpaste | |
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Peanut Butter | |
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Mayonnaise | |
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Marinara Sauce | |
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Spectrum Descriptive Analysis Training Exercises | |
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Basic Taste Combinations Exercise | |
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Cookie Variation Exercise | |
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Effective Tests: Consumer Tests and In-House Panel Acceptance Tests | |
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Purpose and Applications | |
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Product Maintenance | |
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Product Improvement/Optimization | |
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Development of New Products | |
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Assessment of Market Potential | |
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Category Review | |
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Support for Advertising Claims | |
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The Subjects/Consumers in Affective Tests | |
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Sampling and Demographics | |
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Source of Test Subjects: Employees, Local Residents, the General Population | |
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Choice of Test Location | |
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Laboratory Test | |
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Central Location Tests | |
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Home Use Tests | |
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Affective Methods: Qualitative | |
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Applications | |
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Types of Qualitative Affective Tests | |
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Focus Groups | |
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Focus Panels | |
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One-on-One Interviews | |
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Affective Methods: Quantitative | |
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Applications | |
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Types of Quantitative Affective Tests | |
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Preference Tests | |
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Acceptance Tests | |
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Assessment of Individual Attributes (Attribute Diagnostics) | |
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Design of Quantitative Affective Tests | |
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Questionnaire Design | |
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Protocol Design | |
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Using Other Sensory Methods to Supplement Affective Testing | |
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Relating Affective and Descriptive Data | |
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Using Affective Data to Define Shelf-Life or Quality Limits | |
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Example 12.3: Shelf Life of Sesame Cracker | |
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References | |
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Questionnaire for Consumer Studies | |
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Candy Bar Questionnaire | |
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Candy Bar Liking Questions | |
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Candy Bar Specific Evaluation | |
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Paper Table Napkins Questionnaire | |
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Paper Table Napkins Liking Questions | |
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Paper Table Napkins Specific Evaluation | |
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Protocol Design for Consumer Studies | |
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Protocol Design Format Worksheets | |
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Product Screening | |
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Sample Information | |
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Sample Preparation | |
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Sample Presentation | |
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Subjects | |
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Protocol Design Example: Candy Bars | |
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Product Screening | |
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Sample Information | |
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Sample Preparation | |
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Sample Presentation | |
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Subjects | |
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Basic Statistical Methods | |
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Introduction | |
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Summarizing Sensory Data | |
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Summary Analysis of Data in the Form of Ratings | |
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Estimating the Proportion of a Population that Possesses a Particular Characteristic | |
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Confidence Intervals on [mu] and p | |
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Other Interval Estimates | |
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Data Transformations | |
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Statistical Hypothesis Testing | |
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Statistical Hypotheses | |
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One-Sided and Two-Sided Hypotheses | |
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Type I and Type II Errors | |
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Examples: Tests on Means, Standard Deviations, and Proportions | |
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Example 13.1: Testing that the Mean of a Distribution is Equal to a Specified Value | |
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Example 13.2: Comparing Two Means -- Paired-Sample Case | |
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Example 13.3: Comparing Two Means -- Independent (or Two-Sample) Case | |
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Example 13.4: Comparing Standard Deviations from Two Normal Populations | |
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Example 13.5: Testing that the Population Proportion is Equal to a Specified Value | |
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Example 13.6: Comparing Two Population Proportions | |
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Calculating Sample Sizes in Discrimination Tests | |
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The Statistical Design of Sensory Panel Studies | |
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Sampling: Replication vs. Multiple Observations | |
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Blocking an Experimental Design | |
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Completely Randomized Designs | |
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Randomized (Complete) Block Designs | |
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Randomized Block Analysis of Ratings | |
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Randomized Block Analysis of Rank Data | |
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Balanced Incomplete Block Designs | |
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BIB Analysis of Ratings | |
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BIB Analysis of Rank Data | |
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Latin Square Designs | |
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Split-Plot Designs | |
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Split-Plot Analysis of Ratings | |
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A Simultaneous Multiple Comparison Procedure | |
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Appendix on Probability | |
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The Normal Distribution | |
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Example 13.7: Calculating Normal Probabilities on an Interval | |
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Example 13.8: Calculating Normal Tail Probabilities | |
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The Binomial Distribution | |
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Example 13.9: Calculating Exact Binomial Probabilities | |
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Example 13.10: The Normal Approximation to the Binomial | |
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References | |
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Advanced Statistical Methods | |
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Introduction | |
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Data Relationships | |
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All Independent Variables | |
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Correlation Analysis | |
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Principal Components Analysis | |
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Cluster Analysis | |
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Dependent and Independent Variables | |
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Regression Analysis | |
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Simple Linear Regression | |
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Multiple Linear Regression | |
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Principal Component Regression | |
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Partial Least Squares Regression | |
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Discriminant Analysis | |
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The Treatment Structure of an Experimental Design | |
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Factorial Treatment Structures | |
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Fractional Factorials and Screening Studies | |
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Constructing Fractional Factorials | |
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Plackett-Burman Experiments | |
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Analysis of Screening Studies | |
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Response Surface Methodology | |
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References | |
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Guidelines for Choice of Technique | |
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Introduction | |
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Define the Project Objective | |
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Define the Test Objective | |
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Reissue Project Objective and Test Objectives -- Revise Test Design | |
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Types of Problems Encountered in Sensory Analysis | |
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Area of Application of Difference Tests: Does a Sensory Difference Exist Between Samples? | |
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Area of Application of Attribute Difference Tests: How Does Attribute X Differ Between Samples? | |
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Area of Application of Affective Tests Used in Consumer Tests and Employee Acceptance Tests | |
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Area of Application of Descriptive Tests | |
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Reference | |
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Guidelines for Reporting Results | |
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Introduction | |
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Summary | |
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Objective | |
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Experimental | |
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Results and Discussion | |
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References | |
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Index | |