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Exploring theory and applications, Sensory Evaluation Techniques describes the planning and administration of sensory evaluation tests as well as how to measure and report results. This fourth edition features revisions of all chapters and updated references to reflect the latest information on sensory tests and statistical methods of analysis. It includes new coverage of Thurstonian Scaling, the Spectrum method, the exploration of consumer needs, and preference mapping. The book also contains an appendix on spectrum references simplified for foods. With numerous examples and sample tests, this text remains essential for food product development, quality control, and assurance personnel.