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Sensory perception consumer behaviour

The determination and analysis of sensory properties plays an important role in the development of new consumer products. Particularly in the food industry sensory analysis has become an indispensable tool in research, development, marketing and quality control. The discipline of sensory analysis covers a wide spectrum of subjects physiology of sensory perception, psychology of human behaviour, flavour chemistry, physics of emulsion break-up and flavour release, testing methodology, consumer research, statistical data analysis. Not all of these aspects are of direct interest for the chemometrician. In this chapter we will cover a few topics in the analysis of sensory data. General introductory books are e.g. Refs. [1-3]. [Pg.421]

See other pages where Sensory perception consumer behaviour is mentioned: [Pg.431]    [Pg.8]    [Pg.6]    [Pg.221]    [Pg.81]    [Pg.313]    [Pg.300]   
See also in sourсe #XX -- [ Pg.53 , Pg.54 , Pg.55 , Pg.56 , Pg.57 , Pg.58 , Pg.59 , Pg.60 , Pg.61 , Pg.62 ]

See also in sourсe #XX -- [ Pg.53 , Pg.54 , Pg.55 , Pg.56 , Pg.57 , Pg.58 , Pg.59 , Pg.60 , Pg.61 , Pg.62 ]



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