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VIEW ARTICLE    DOI: 10.1094/ASBCJ-49-0101

Current Progress in Sensory Analysis. A Review. Morten C. Meilgaard, International Consultant, 2938 Moon Lake Drive, West Bloomfield, MI 48323. J. Am. Soc. Brew. Chem. 49:0101, 1991.

This article reviews methods for testing and procedures for interpreting sensory tests that have appeared since 1987, when the ASBC subcommittee on sensory analysis was disbanded or that are too complex or sophisticated for that subcommittee to have considered. Solid progress has been made in time-intensity analysis through better recording by computer and by more sensitive and informed analysis of the data. In descriptive analysis, slow but steady progress has taken place; more discriminating descriptors are available, and strict replication and better statistical analysis are practiced. A number of techniques using multivariate statistical methods are described and evaluated.

Keywords: Time-intensity analysis, Descriptive analysis, Response surface methodology, Principal components analysis, Free-choice profiling, Preference mapping

 
 
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The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.