@inbook{e84c604fc34a45b8ae7d69839edd1c50,
title = "Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters",
abstract = "We present two case studies with fast sensory methods to capture and document the core of sensory properties in an inexpensive manner outside the safe environment of the sensory laboratory. One is in the development lab with prototypes, with brewers, and one is with chefs working in a more explorative fashion to chart the properties of a large range of spice blends.For users of fast sensory methods who are not sensory scientists, the main challenge is the data analysis. The necessary statistical skills are often lacking with these professionals. The chapter includes recommendations for further development of fast sensory methods and their data analysis to accommodate the working environment and skills available in development labs.",
author = "Fr{\o}st, {Michael Bom} and Davide Giacalone and Kristen Rasmussen",
year = "2015",
month = jan,
day = "2",
doi = "10.1533/9781782422587.3.363",
language = "English",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Elsevier",
pages = "363--382",
editor = "Julien Delarue and Ben Lawlor and Michel Rogeaux",
booktitle = "Rapid sensory profiling techniques",
address = "Netherlands",
}