Sensory Analysis in the Development and Consumer Perception of Dairy Products
- 1 Edición - 1 de octubre de 2026
- Última edición
- Editores: Adriano Gomes da Cruz, Erick Almeida Esmerino, Tatiana Colombo Pimentel
- Idioma: Inglés
Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy produc… Leer más
Descripción
Descripción
Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditional methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.
Puntos claves
Puntos claves
- Presents and discusses sensory analysis methodologies for consumer perception and product development of dairy products
- Overviews hedonic and emotional responses to sensorial qualities of dairy products
- Explores innovative neuroscientific methods in sensory analysis
De interès para
De interès para
Corporate R&D at companies, new product developers and startups in the dairy industry, industry food scientists working with dairy products
Índice
Índice
Section 1: Overview of sensory analysis for dairy product development and qualitative methods for consumers’ perception of dairy products
1. Importance of sensory analysis in foods
2. Sensory quality parameters for dairy products
3. Animal and microbial biodiversity as key sensorial parameters in the study and development of dairy products.
4. Sensory methodologies applied to the shelf life of dairy products
5. Sensory methodologies and the quality control of dairy products
6. Correspondence of sensory perception with instrumental analysis
7. Challenges and perspectives of sensory analysis for the development of dairy products
8. Focus groups
9. Projective methods applied to dairy foods
10. Other relevant methods - Ethnography, social media, etc.
Section 2: Traditional / Classical descriptive sensory analysis and rapid sensory methods applied to dairy foods development
11. Traditional / Classical descriptive sensory analysis for sensory characterization of dairy products
12. Check all that Apply (CATA), Rate all that Apply (RATA) and Flash Profile: utilization of list of attributes for sensory characterization of dairy products
13. Projective Mapping and Sorting: holistic approach to evaluate the differences in the sensory profile of dairy products
14. Polarized Sensory Positioning (PSP) and Pivot Profile (PP): methods using comparison with references for characterizing dairy products
15. Preferred Attribute Elicitation (PAE), Open Questions and Free Listing as tools for the sensory profile analyses of dairy products
16. Time-intensity (TI), Temporal Dominance of Sensations (TDS), Temporal Liking and TCATA: temporal tests for the sensory characterization
17. Sentiment Analysis applied to Dairy Products Development
18. Free Comments to determine the drivers of liking of dairy products
Section 3: Hedonic and emotional responses and Neuroscientific methods in sensory analysis
19. Emotion responses to dairy products: utilization of rapid and conventional methods
20. Electroencephalography (EEG)
21. Magnetic resonance imaging (fMRI)
22. Eye tracking Section 4 – Case studies
23. Development of a fermented dairy product: From concept to consumer
24. Development of a functional ice cream: Application of different sensory methodologies
25. Comparison of traditional and rapid sensory methodologies in the evaluation of a dairy product
1. Importance of sensory analysis in foods
2. Sensory quality parameters for dairy products
3. Animal and microbial biodiversity as key sensorial parameters in the study and development of dairy products.
4. Sensory methodologies applied to the shelf life of dairy products
5. Sensory methodologies and the quality control of dairy products
6. Correspondence of sensory perception with instrumental analysis
7. Challenges and perspectives of sensory analysis for the development of dairy products
8. Focus groups
9. Projective methods applied to dairy foods
10. Other relevant methods - Ethnography, social media, etc.
Section 2: Traditional / Classical descriptive sensory analysis and rapid sensory methods applied to dairy foods development
11. Traditional / Classical descriptive sensory analysis for sensory characterization of dairy products
12. Check all that Apply (CATA), Rate all that Apply (RATA) and Flash Profile: utilization of list of attributes for sensory characterization of dairy products
13. Projective Mapping and Sorting: holistic approach to evaluate the differences in the sensory profile of dairy products
14. Polarized Sensory Positioning (PSP) and Pivot Profile (PP): methods using comparison with references for characterizing dairy products
15. Preferred Attribute Elicitation (PAE), Open Questions and Free Listing as tools for the sensory profile analyses of dairy products
16. Time-intensity (TI), Temporal Dominance of Sensations (TDS), Temporal Liking and TCATA: temporal tests for the sensory characterization
17. Sentiment Analysis applied to Dairy Products Development
18. Free Comments to determine the drivers of liking of dairy products
Section 3: Hedonic and emotional responses and Neuroscientific methods in sensory analysis
19. Emotion responses to dairy products: utilization of rapid and conventional methods
20. Electroencephalography (EEG)
21. Magnetic resonance imaging (fMRI)
22. Eye tracking Section 4 – Case studies
23. Development of a fermented dairy product: From concept to consumer
24. Development of a functional ice cream: Application of different sensory methodologies
25. Comparison of traditional and rapid sensory methodologies in the evaluation of a dairy product
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Publicado: 1 de octubre de 2026
- Idioma: Inglés
Sobre los editores
Sobre los editores
AG
Adriano Gomes da Cruz
Adriano Gomes da Cruz is professor of Federal Institute of Rio de Janeiro within the department of food. Dr. Cruz’s research focuses on the development of dairy science and technology, with emphasis in probiotic and prebiotic dairy foods development as well as probiotic technology and food quality, microbiology, and safety.
Afiliaciones y experiencia
Federal Institute of Education, Science and Technology of Rio de Janeiro, BrazilEE
Erick Almeida Esmerino
Erick Almeida Esmerino graduated in Veterinary Medicine from the Federal Rural University of Rio de Janeiro - UFRRJ (2009), Master's (2012) and received his Doctorate (2016) in Food and Nutrition from the Faculty of Food Engineering at the State University of Campinas (UNICAMP). He also recieved Post-doctorate in Veterinary Hygiene and Processing of Origin Foods by the Department of Food Technology at the Faculty of Veterinary Medicine of the Fluminense Federal University (UFF). Dr. Almeida Esmerino is currently a professor at both Federal Fluminense University as well as the Federal Institute of Education, Science and Technology of Rio de Janeiro. His research focuses on food science and technology with a focus on sensory analysis, descriptive analysis, technology of milk and derivatives, and probiotics.
Afiliaciones y experiencia
Federal Rural University of Rio de Janeiro, BrazilTC
Tatiana Colombo Pimentel
Prof. Tatiana Colombo Pimentel recieved her master's in Food Science and Technology from Universidade Estadual de Londrina (2009) and doctorate in Food Science from Universidade Estadual de Londrina (2014). She is currently a full professor at the Federal Institute of Paraná. Her research interests focus on milk, coliforms, inulin, probiotics and health.
Afiliaciones y experiencia
Professor, Federal Institute of Paraná, Brazil