Color, appearance, texture, and flavor have a significant impact on the overall quality attributes and consumer acceptability of foods. To assess these sensory attributes, food industry researchers and product developers frequently engage humans to serve on sensory evaluation panels. Instrumental techniques are commonly used by the industry to assess sensory attributes when sensory evaluation panels are not feasible. For these instrumental methods to provide accurate data, they must measure these attributes using techniques typical of humans. Instrumental Measurement of Sensory Quality Attributes in Foods, is the first book to integrate into one resource both the theory and applications for the instrumental methods used for the measurement of color, texture, and flavor of foods. In part one of the text, Authors Wilson and Boylston discuss the theory of instrumental techniques and their relationship to human perception. The advantages and disadvantages of specific instrumental...

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