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Sensory Evaluations of Foods

University of Illinois, 61801

ABSTRACT

Annotated bibliography by Birger Drake and Birgit Johannson. Volumes I and II. SIK-Rapport 1969, no. 255. Swedish Institute for Preservation Research, Göteborg, Sweden.

Strictly speaking this world is not a book but due to the extensive nature of the study it required 418 pages to summarize all of the information assembled. The bibliography covers the period from 1950–1968 and includes about 2,000 references compiled from 71 periodicals including nine abstract journals.

For the convenience of the user, the authors have included a subject index which helps to locate references in an area of interest, as well as an author's index. Coded notations accompanying each citation help to classify the work as to its main contributions.

The subject matter is organizes into four major areas. Volume I deals with physiology and psychology, while Volume II is devoted to methods and applications. In the preface the authors state that their aim was to compile a list of articles and books which deal with physiological, psychological and methodological problems and views in connection with sensory evaluation of observable properties of foods, mainly taste and odor.