ABSTRACT
This book presents a simplified look at statistics. The experimental and statistical skills used for the sensory analysis of foods or consumer testing are similar to those used in experimental psychology. In the sensory evaluation of foods or other products, there can be more than one goal. In some situations, people may be used for a preliminary analysis to measure the flavor of the food and provide clues for later chemical or physical analysis. The traditions of psychophysics and sensory evaluation vary even more. In psychology or psychophysics, people are the subject of the investigation and thus tend to be called subjects. In sensory evaluation, or sensory analysis as it is also called, people are often specially selected and trained and tend to be referred to as judges. Replicate servings of a given food processed in a given way can themselves be seen as a fixed or a random effect, depending on how far the conclusions are to be generalized.
