Introduction
Sensory Shelf Life Definition
Labeling Regulations
Shelf Life of Foods Is Sensory Shelf Life
Importance of the Consumer in Defining Food Quality
Books on Shelf Life of Foods
References
Principles of Sensory Evaluation
Introduction
Definition of Sensory Evaluation
Sensory Analysis: Trained Panels versus Experts
General Requirements and Conditions for Sensory Tests
Physiological Factors
Psychological Factors
Sensory Evaluation Methods
References
Design of Sensory Shelf-Life Experiments
Initial Considerations
Approximations of Shelf-Life Values
References
Survival Analysis Applied to Sensory Shelf Life
What is Survival Analysis?
Censoring
Survival and Failure Functions
Shelf Life Centered on the Product or on Its Interaction with the Consumer?
Experimental Data Used to Illustrate the Methodology
Censoring in Shelf-Life Data
Model to Estimate the Rejection Function
Calculations Using the R Statistical Package
Interpretation of Shelf-Life Calculations
An Additional Example
Should Consumers be Informed?
Is There a Way to Deal with Totally New Products?
References
Survival Analysis Continued: Number of Consumers, Current Status Data, and Covariates
Number of Consumers
Current Status Data
Introducing Covariates in the Model
References
Cut-Off Point Methodology
When is the Survival Statistics Methodology Difficult to Apply?
Basics of the Cut-Off Point Methodology
Approaches in Establishing a COP
Methodology to Measure the COP
Instrumental Cut-Off Points
Caveats for Using COP Methodology
References
Accelerated Storage
Introduction
Arrhenius Equation and Activation Energy
The Use of Q10
Survival Analysis Accelerated Storage Model
Potential Pitfalls of Accelerated Shelf-Life Testing
Conclusion on Accelerated Testing
References
Other Applications of Survival Analysis in Food Quality
Consumer Tolerance Limits to a Sensory Defect
Optimum Concentration of Ingredients in Food Products
Optimum Salt Level in French Bread
Internal Cooking Temperature of Beef
Optimum Ripening Times of Fruits
References
Index
Biography
A research scientist with the Commission de Ivestigaciones Cientificas, Guillermo Hough is a renowned academic in sensory/consumer sciences. Dr. Hough conducts his research in the area of sensory science and has become an expert in the field of sensory shelf life, having published 20 refereed articles on this theme. A dynamic speaker at international conferences and symposiums, he also lead the collaborative Ibero-American project (CYTED program), which stated the basics for the estimation and modelization of sensory shelf life. His course on sensory science and shelf life has been very popular in Argentina, Chile, Colombia, Italy, Mexico, New York and Paris. His group is in close contact with local and regional food companies, performing a wide range of sensory tests and panel testing. Dr. Hough works at the Instituto Superior Experimental de Tecnologia Alimentaria in the small town of Nueve de Julio, Provincia de Buenos Aires, Argentina.
