This volume addresses the latest state-of-the-art protocols relevant to classic and novel sensory analysis methods. Chapters guide readers through diverse methods on contemporary sensory science, spanning classical descriptive analysis as well as dynamic, projective, emotional, and consumer-oriented techniques.  Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Classic and Novel Sensory Analysis aims to introduce protocols that can be used for sensory analysis by graduate students, postdoctoral associates, and researchers.