感官評定是一個發展中的領域，它主要研究利用人來測量感官的感知及這種感知對食物和口味接受性的影響。自從《感官評定實踐》 (第二版)齣版以來，感官評定有瞭很大的發展。新版提供瞭對這個領域全部現有的發展的關鍵評價．辨析瞭在商業中的學術領域的原理的影響及其在研究開發和應用之間關係。

《感官評定實踐》一書主要供在食品、飲料、傢庭用品、紙産品和香料生産中的感官專業人員、技術經理、産品專員和研究指導人員使用。在技術專員開發消費産品和增加産品市場份額的因素之間的相互關係方麵．市場企劃活動、市場調研和廣告專員也能從本書中獲益。

對以感官評定為職業的個人來講，他也能通過選擇性地閱讀本書而獲益。書中的引論章節提供瞭在感官評定在商業應用中總體觀點和特殊例子。而對於入門水平的專業人員或剛開始瞭解感官評定的人來說，書中關於各種測試方法中包含的那些信息是無價的。對於那些、有經驗的個人來講．他們要求是擴展他們的視野，書中關於測量、試驗策略和特殊問題的內容裏包含瞭他們所要的信息。

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.