感官评定是一个发展中的领域，它主要研究利用人来测量感官的感知及这种感知对食物和口味接受性的影响。自从《感官评定实践》 (第二版)出版以来，感官评定有了很大的发展。新版提供了对这个领域全部现有的发展的关键评价．辨析了在商业中的学术领域的原理的影响及其在研究开发和应用之间关系。

《感官评定实践》一书主要供在食品、饮料、家庭用品、纸产品和香料生产中的感官专业人员、技术经理、产品专员和研究指导人员使用。在技术专员开发消费产品和增加产品市场份额的因素之间的相互关系方面．市场企划活动、市场调研和广告专员也能从本书中获益。

对以感官评定为职业的个人来讲，他也能通过选择性地阅读本书而获益。书中的引论章节提供了在感官评定在商业应用中总体观点和特殊例子。而对于入门水平的专业人员或刚开始了解感官评定的人来说，书中关于各种测试方法中包含的那些信息是无价的。对于那些、有经验的个人来讲．他们要求是扩展他们的视野，书中关于测量、试验策略和特殊问题的内容里包含了他们所要的信息。

In this Third Edition of Sensory Evaluation Practices, the authors, Herbert Stone and Joel L. Sidel, draw from their extensive experience to provide readers with the back-ground and understanding necessary to make informed decisions about developing and managing a sensory program. In this edition, the authors provide more current information about the applications for sensory information and operating in a more expanded business environment.

In I974, Stone and Sidel founded Tragon Corporation, an important sensory and consulting company offering full-service consumer goods research. As a pioneering company in the field of sensory evaluation, Tragon has been able to offer unparalleled capabilities to its customers through the Quantitative Descriptive Analysis (QDA) sensory method, and Product Optimization (PROP) marketing and sensory modeling method, much greater insight into driving consumer purchase behavior.

Cumulatively, the authors have more than half a century of experience in the field of sensory evaluation and its business applications. In addition to founding Tragon Corporation, the authors have conducted domestic and international workshops; designed and analyzed, and reported on thousands of sensory tests; and have been consultants to the senior management of many major food and consumer products companies. In 2003, Herbert Stone was elected President (for the period 2003-2005) of the Institute of Food Technologists.