[1] Anne-Marie Pensé-L'héritier, [2] Irène Bacle, [3] Julien Delarue Chapter: Sensory evaluation of cosmetic functional ingredients [4] Emmanuelle Merat, [4] Alicia Roso, [4] Marion Dumaine, [4] Severine Sigurani
ELSEVIER Book, Edited by Anne-Marie Pensé-L'héritier, Irène Bacle Julien Delarue
"First chapters present general methodological principles that will allow readers to fully apprehend the use of sensory practices. Then, contributions from many professionals in nonfood sectors will help to realize and promote the potential added value of sensory evaluation to their own field of application.
Being able to notice and understand the sensory properties resulting from changing only one ingredient in a formulation is the challenge of raw material suppliers..."
[1] Ecole de Biologie Industrielle, Cergy, France
[2] Sens’ib Consulting, Castanet-Tolosan, France
[3] University of California Davis, Davis, CA,United States
[4] Seppic Research & Innovation, La Garenne Colombes, France