Literatur

Sensorik
Literatur Dirk Minkner 24. März 2026

Auf dieser Seite finden Sie eine Übersicht interessanter Literaur zum Thema Sensorik. Diese Liste erhebt keinen Anspruch auf Vollständigkeit. Sofern Sie diese Liste ergänzen und uns weitere Bücher empfehlen wollen, freuen wir uns auf Ihre mail an info@dgsens.de.

Auswahl an Büchern, Zeitschriften und Internet-Links zum Thema Sensorik.

Literatur

Auswahl an Büchern & Zeitschriften zum Thema Sensorik.

Auf dieser Seite finden Sie eine Übersicht interessanter Literaur zum Thema Sensorik. Diese Liste erhebt keinen Anspruch auf Vollständigkeit. Sofern Sie diese Liste ergänzen und uns weitere Bücher empfehlen wollen, freuen wir uns auf Ihre mail an info@dgsens.de

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  • Civille, Gail Vance, Carr, B. Thomas & Osdoba, Katie E. (2024). Sensory Evaluation Techniques (6. ed.). Boca Raton: CRC Press.
  • Clar, Stephanie, Drake, MaryAnne & Kaylegian, Kerry (Eds.) (2024). The Sensory Evaluation of Dairy Products (3. ed.). Cham: Springer Nature.
  • Derndorfer, Eva (2023). Praxiswissen Lebensmittelsensorik. Das Übungsbuch für fundierte Sensorik-Kompetenzen in Studium und Beruf. Berlin: Springer Spektrum.
  • Esatbeyoglu, Tuba & Legler, Alessandra (2025). Entwicklung innovativer Lebensmittel. Ein Praxisleitfaden für Startups und Lebensmittelhersteller. Berlin: Springer Spektrum.
  • Field, Andy, van Doorn, Johnny & Wagenmakers, Eric-Jan (2025). Discovering Statistics Using JASP. London: Sage.
  • Lawlor, J. Ben, McEwan, Jean A. & Labbe, David (2023). Digital Sensory Science: Applications in New Product Development. Cambridge (MA): Woodhead Publishing.
  • Majchrzak, Dorota & Schlinter-Maltan, Caroline (2018). Die sensorische Fachsprache. Nachschlagwerk für die qualitativen und quantitativen Aspekte von Lebensmitteln. Wiesbaden: Springer Spektrum.
  • Mehra, Rahul, Pandey, Arun Kumar, Guiné, Raquel P.F. (2024). Sensory Science Applications for Food Production. New York: IGI Global.
  • Monteleone, Erminio & Langstaff, Susan (2014). Olive Oil Sensory Science. Iowa: Wiley-Blackwell.
  • Rosenthal, Andrew & Chen, Jianshe (eds.) (2024). Food Texturology: Measurement and Perception of Food Textural Properties (2. ed.). Cham: Springer.
  • Spackman, Christy (2024). Taste of Water: Sensory Perception and the Making of an Industrialized Beverage. Oakland: University of California Press.
  • Backhaus, Klaus, Erichson, Bernd, Gensler, Sonja, Weiber, Rolf & Weiber, Thomas (2025). Multivariate Analysemethoden. Eine Anwendungsorientierte Einführung (18. ed.). Wiesbaden: Springer Gabler. 
  • Bell, Graham A. & Watson, Annesley J. (Eds.) (1999). Tastes and Aromas: The Chemical Senses in Science and Industry Oxford: Blackwell Press.
  • Bi, Jian (2015). Sensory Discrimination Tests and Measurements: Sensometrics in Sensory Evaluation (2. ). Chichester: Wiley Blackwell. 
  • Bourne, Malcom (Ed.) (2002). Food Texture and Viscosity: Concept and Measurement. London, San Diego: Academic Press. 
  • Bower, John A. (Ed.) (2009). Statistical Methods for Food Science: Wiley-Blackwell. 
  • Bredie, Wender L. P. & Petersen, Mikael Agerlin (Eds.) (2006). Flavour Science. Recent Advances and Trends. Amsterdam, Oxford: Elsevier. 
  • Burdach, Konrad J. (Ed.) (1991). Geschmack und Geruch: Gustatorische, olfaktorische und trigeminale Wahrnehmung. Bern, Stuttgart, Toronto: Hans Huber. 
  • Busch-Stockfisch, Mechthild (Ed.) (2009). Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung (Loseblattwerk). Hamburg: Behr’s Verlag. 
  • Busch-Stockfisch, Mechthild (Ed.) (2015). Sensorik kompakt in der Produktentwicklung und Qualitätssicherung. Hamburg: Behr’s Verlag.
  • Carpenter, Roland P., Lyon, David H. & Hasdell, Terry A. (Eds.) (2000). Guidelines for Sensory Analysis in Food Product Development and Quality Control (2. ed.). Gaithersburg: Aspen. 
  • Chambers, Edgar IV & Baker Wolf, Mona (Eds.) (1996). Sensory Testing Methods (2 ed.). Philadelphia: American Society for Testing & Materials. 
  • Civille, Gail Vance & Lyon, Brenda G. (Eds.) (1996). Aroma and Flavor Lexicon for Sensory Evaluation: Terms, Definitions, References, and Examples. Madison: American Society for Testing & Materials.
  • Cunningham, Douglas (Ed.) (2011). Experimental Design: From User Studies to Psychophysics, A.K.Peters/CRC Press.
  • De Rovira Dolf A. (Ed.) (2008). Dictionary of Flavours (2. ed.). Ames, Iowa: Wiley-Blackwell.
  • Dean, Angela, Voss, Daniel & Draguljić, Danel (2017). Design and Analysis of Experiments (2. ed.). New York: Springer. 
  • Derndorfer, Eva (2016). Lebensmittelsensorik (5. ed.). Wien: Facultas Universitätsverlag.
  • Derndorfer, Eva & Buchinger, Elisabeth (2020). Schnellmethoden der Lebensmittelsensorik. Wiesbaden: Springer Spektrum.
  • Derval, Diana (Ed.) (2010). The Right Sensory Mix. Targeting Consumer Product Development Scientifically. Berlin, Heidelberg: Springer.
  • Dijksterhuis, Garmt B. (Ed.) (2008). Multivariate Data Analysis in Sensory and Consumer Science. Blackwell Pub. 
  • Esbensen, Kim H. & Swarbrick, Brad (2018). Multivariate Data Analysis: An introduction to Multivariate Analysis, Process Analytical Technology and Quality by Design (6. ed.). Oslo, Norway: CAMO.
  • Field, Andy (2024). Discovering Statistics Using IBM SPSS Statistics (6. ed.). Los Angeles: Sage. 
  • Field, Andy & Hole, Graham (2003). How to Design and Report Experiments. Los Angeles: Sage. 
  • Gacula, Maximo C. (Ed.) (2004a). Descriptvie Sensory Analysis in Practice Blackwell Pub Professional  
  • Gacula, Maximo C. (Ed.) (2004b). Design and Analysis of Sensory Optimization: Blackwell Pub Professional. 
  • Gacula, Maximo C., Singh, Jagbir, Bi, Jian & Altan, Stan (Eds.) (2009). Statistical Methods in Food and Consumer Research (2. ed.). Burlington, San Diego: Academic Press. 
  • Gelinas, Ayn (Ed.) (1996). Creative Applications: Sensory Techniques Used in Conducting Packaging Research With Consumers. Scranton: American Society for Testing & Materials. 
  • Harrison, John (Ed.) (2001). Synaesthesia: The Strangest Thing. Oxford: Oxford University Press.
  • Heywood, Ian (Ed.) (2018). Sensory Arts and Design. London: Routledge.
  • Hough, Guillermo (Ed.) (2010). Sensory Shelf Life Estimation of Food Products. Boca Raton: CRC Press.
  • Jackson, John F. & Linskens Hans F. (Eds.) (2010). Analysis of taste and aroma. Berlin: Springer. 
  • Jackson, Ronald S. (2013). Wine Tasting: A Professional Handbook (3. ed.). San Diego: Academic Press.
  • Jaeger, Sara R. & MacFie, Hal (Eds.) (2010). Consumer-driven innovation in food and personal care products. Boca Raton: CRC Press. 
  • Kilcast, David (Ed.) (2010). Sensory Analysis for Food and Beverage Quality Control: A Practical Guide Boca Raton: CRC Press. 
  • Klosse, Peter (2014). The Essence of Gastronomy. Understanding the Flavor of Foods and Beverages. Boca Raton: CRC Press. 
  • Knoblich, Hans, Scharf, Andreas & Schubert, Bernd (Eds.) (1996). Geschmacksforschung: Marketing und Sensorik für Nahrungs- und Genussmittel. München, Wien: Oldenbourg. 
  • Larmond, Elizabeth (Ed.) (1991). Laboratory Methods for Sensory Analysis of Food. Ottawa: Agriculture Canada. 
  • Lawless, Harry T. (2013). Laboratory Exercises for Sensory Evaluation. New York: Springer Science+Business Media.
  • Lawless, Harry, T. & Heymann, Hildegarde (Eds.) (2010). Sensory Evaluation of Food: Principles and Practices (2. ed.). New York: Springer. 
  • Lawless, Harry, T., & Klein, Barbara, P. (Eds.) (1991). Sensory Science Theory and Applications in Food. New York, Basel, Hong Kong: Marcel Dekker. 
  • Lea, Per, Naes, Tormod & Rodbotten, Marit (Eds.) (1997). Analysis of Variance for Sensory Data. Chichester, UK: John Wiley & Sons. 
  • Lundahl, David (Ed.) (2011). Breakthrough Food Product Innovation. Through Emotions Research. Academic Press. 
  • Martens, Harald & Martens, Magni (Eds.) (2000). Multivariate Analysis of Quality: An Introduction. Chichester, UK: John Wiley & Sons. 
  • Meullenet, Jean-Francois, Xiong, Rui & Findlay, Christopher J. (Eds.) (2007). Multivariate and Probabilistic Analyses of Sensory Science Problems. Ames, Iowa: Blackwell. 
  • Moskowitz, Howard R. (Ed.) (1983). Product Testing and Sensory Evaluation of Foods: Marketing and R and d Approaches. Westport, Conn., USA: Food & Nutrition Press. 
  • Moskowitz, Howard R. (Ed.) (1985). New Directions for Product Testing and Sensory Analysis of Foods Westport, Conn., USA: Food & Nutrition Press. 
  • Moskowitz, Howard R. (Ed.) (1988). Applied Sensory Analysis of Foods (Vol. I & II). Boca Raton, New York: CRC Press. 
  • Moskowitz, Howard R., Beckley, Jacqueline H. & Resurrecion, Anna V. A. (Eds.) (2012). Sensory and consumer research in food product design and development (2. ed.). Ames, Iowa, USA: Wiley-Blackwell. 
  • Moskowitz, Howard R., Munoz, Alejandra M. & Gacula, Maximo C. (Eds.) (2003). Viewpoints and Controversies in Sensory Science and Consumer Product Testing Trumbull: Blackwell Pub Professional.
  • Moskowitz, Howard R., Poretta, Sebastian & Silcher, Matthias (Eds.) (2005). Concept Research in Food Product Design and Development. Ames, Iowa, USA: Blackwell Press.
  • Mücke, Wolfgang, & Lemmen, Christa (2010). Duft und Geruch. Wirkungen und gesundheitliche Bedeutung von Geruchsstoffen. Heidelberg: ecomed Medizin.
  • Munoz, Alejandra M. (Ed.) (1997). Relating Consumer, Descriptive, and Laboratory Data To Better Understand Consumer Responses. West Conshohocken, USA: ASTM.
  • Munoz, Alejandra M., Civille, Gail Vance, & Carr, Thomas B. (Eds.) (1992). Sensory Evaluation in Quality Contro.l New York: Van Nostrand Reinhold. 
  • Naes, Tormod, & Riskvik, Einar (Eds.). (1996). Multivariate Analysis of Data in Sensory Science Amsterdam: Elsevier Science B. V. 
  • Naes, Tormod, Brockhoff, Per B. & Tomic, Oliver (Eds.) (2010). Statistics For Sensory And Consumer Science. Chichester, UK: John Wiley & Sons Ltd. 
  • Neumann, Ralph, Molnar, Pal & Arnold, Sigrid (Eds.) (2000). Sensorische Lebensmitteluntersuchung (2. ed.). Hamburg: Behr‘s. 
  • O’Mahony, Michael (Ed.) (1986). Sensory Evaluation of Food: Statistical Methods and Procedures. New York: Marcel Dekker. 
  • Piggott, J. R. (Ed.) (1988). Sensory Analysis of Foods (Vol. 2.). London, New York: Elsevier Appl. Sci. 
  • Piggott, John R. (Ed.) (2012). Alcoholic beverages. Sensory evaluation and consumer research. Oxford: Woodhead.
  • Poretta, Sebastian (Ed.) (1996). Consumer Reference and Sensory Analysis. Maarsen: Miller Freeman. 
  • Prescott, John & Trepper, Beverly J. (Eds.) (2004). Genetic Variation in Taste Sensitivity. New York, USA: Marcel Dekker. 
  • Quadt, Alexander , Schönberger, Stefanie & Schwarz, Maren (Eds.) (2009). Statistische Auswertungen in der Sensorik. Leitfaden für die Praxis. Hamburg: Behr’s. 
  • Rayner, J. C. W., Best, D. J. & Brockhoff, P. B. (Eds.) (2005). Nonparametrics for Sensory Science: A More Informative Approach USA, Oxford, UK: Blackwell Pub Professional. 
  • Resurreccion, Anna V. A. (Ed.) (1998). Consumer Sensory Testing For Product Development. Gaithersburg, USA: Aspen Publ. 
  • Sathian, K. & Ramachandran, Vilayanur S. (Eds.) (2020). Multisensory Perception. From Laboratory to Clinic. London: Academic Press.
  • Scharf, Andreas (2000). Sensorische Produktforschung im Innovationsprozeß. Stuttgart: Schäffer-Poeschel. 
  • Spillane, William J. (Ed.) (2006). Optimising Sweet Taste in Foods. Boca Raton: CRC Press. 
  • Stone, Herbert, Bleibaum, Rebecca N. & Thomas, Heather A. (2020). Sensory Evaluation Practices (5. ed.). London: Academic Press. 
  • Subramaniam, Persis (Ed.) (2016). The Stability and Shelf Life of Food (2. ed.). Amsterdam: Elsevier Woodhead. 
  • Subramaniam, Persis & Kilcast, David (Eds.) (2011). Food and Beverage Stability and Shelf Life. Boca Raton: CRC Press. 
  • Taylor, Andrew J. & Hort, Joane (Eds.) (2007). Modifying Flavour in Food. Boca Raton: CRC Press. 
  • Taylor, Andrew J. & Roberts, Deborah D. (Eds.) (2004). Flavor Perception Oxford, UK: Blackwell Press. 
  • Williams, Anthony A. & Atkins, R. K. (Eds.) (1983). Sensory Quality in Foods and Beverages: Definition, Measurement and Control. London: Ellis Horwood Ltd.
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