01156nam a22001697a 450000500170000002000180001708200250003510000260006024500930008626000500017930000450022950000510027450505540032565000310087965000470091070000290095720260925154954.0  a9781774694787  aRef 664.07 K96i 2023  4author.aKumar, Shiv.  aIntroduction to sensory evaluation of food products / cby Shiv Kumar and Noopur Gautam.  aBurlington, ON : bDelve Publishing, cc2023.  axiv, 252 pages : bcol. figs. ; c24 cm.  aIncludes bibliographical references and index.  aContents: Chapter 1. Customers' decision making in the food industry. -- Chapter 2. How quality affects acceptance and consumption of food products. -- Chapter 3. Challenges in ensuring consumer acceptability and market success of products. -- Chapter 4. The human senses. -- Chapter 5. Olfaction. -- Chapter 6. Importance of sensory evaluation in food. -- Chapter 7. Types of sensory evaluation of food. -- Chapter 8. How do off-flavors occur? -- Chapter 9. Who carries out sensory testing? -- Chapter 10. Sample preparation for sensory evaluation.  aFood.xSensory evaluation.  aFood industry and trade.xQuality control.  4author.aGautam, Noopur.