Sensory Evaluation of Food

  1. Principles of Sensory Testing
    1. Test Environment Control
      1. Sensory Laboratory Design
        1. Booth Construction
          1. Isolation Requirements
            1. Ergonomic Considerations
              1. Ventilation Systems
              2. Environmental Conditions
                1. Lighting Control
                  1. Standardized Illumination
                    1. Colored Light Applications
                      1. Light Intensity
                      2. Temperature Control
                        1. Room Temperature
                          1. Sample Temperature
                            1. Consistency Requirements
                            2. Humidity Control
                              1. Relative Humidity Standards
                                1. Seasonal Adjustments
                                2. Noise Control
                                  1. Background Noise Limits
                                    1. Sound Isolation
                                    2. Odor Control
                                      1. Air Filtration
                                        1. Cross-Contamination Prevention
                                    3. Sample Preparation
                                      1. Standardization Principles
                                        1. Preparation Protocols
                                          1. Timing Considerations
                                            1. Storage Conditions
                                            2. Sample Coding
                                              1. Blind Coding Systems
                                                1. Random Number Generation
                                                  1. Code Management
                                                  2. Sample Presentation
                                                    1. Serving Containers
                                                      1. Portion Size Control
                                                        1. Temperature Maintenance
                                                          1. Serving Order
                                                          2. Carriers and Cleansers
                                                            1. Neutral Carriers
                                                              1. Water
                                                                1. Crackers
                                                                  1. Bread
                                                                  2. Palate Cleansers
                                                                    1. Selection Criteria
                                                                      1. Timing Between Samples
                                                                        1. Effectiveness Assessment
                                                                    2. Bias Control
                                                                      1. Psychological Biases
                                                                        1. Expectation Error
                                                                          1. Sources and Control
                                                                          2. Stimulus Error
                                                                            1. Visual Cue Management
                                                                            2. Logical Error
                                                                              1. Association Prevention
                                                                              2. Halo Effect
                                                                                1. Attribute Independence
                                                                                2. Central Tendency
                                                                                  1. Scale Use Training
                                                                                3. Positional Biases
                                                                                  1. Order Effects
                                                                                    1. First Sample Bias
                                                                                      1. Last Sample Bias
                                                                                        1. Randomization Strategies
                                                                                        2. Contextual Effects
                                                                                          1. Contrast Effects
                                                                                            1. Adaptation Effects
                                                                                              1. Carryover Effects

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                                                                                          2. Human Sensory System

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                                                                                          4. Sensory Test Methods