Sensometrics for Food Quality Control

Per B. Brockhoff

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    The industrial development of innovative and succesful food items and the measuring of food quality in general is difficult without actually letting human beings evaluate the products using their senses at some point in the process. The use of humans as measurement instruments calls for special attention in the modelling and data analysis phase. In this paper the focus is on sensometrics – the „metric“ side of the sensory science field. The sensometrics field is introduced and related to the fields of statistics, chemometrics and psychometrics. Some of the most commonly used sensory testing methods are introduced and some of the corresponding sensometrics methods reviewed and discussed.
    Original languageEnglish
    Title of host publicationScandinavian Workshop on Imaging Food Quality 2011 : Ystad, May 27, 2011 - Proceedings
    Number of pages98
    Place of PublicationKgs. Lyngby, Denmark
    PublisherTechnical University of Denmark
    Publication date2011
    Publication statusPublished - 2011
    EventScandinavian Workshop on Imaging Food Quality 2011 - Ystad, Sweden
    Duration: 27 May 201127 May 2011


    WorkshopScandinavian Workshop on Imaging Food Quality 2011
    OtherHeld in conjunction with the Scandinavian Conference on Image Analysis (SCIA 2011)
    Internet address
    SeriesIMM-Technical Report-­2011


    • Sensory
    • Statistics
    • Chemometrics
    • Sensometrics
    • Psychometrics


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