Sensory Evaluation Techniques is the textbook I recommend for students willing to learn the basics of Sensory Evaluation. I was fortunate to meet the authors when they published the first edition of this classics and still have my autographed copy in my office.

Sensory Evaluation of Food is the book I rely on when teaching sensory evaluation at a more advanced level.

The two authors have delivered a tasting resource covering the whole field of sensory science, from the fundamentals of sensory perceptions to the statistical analysis of sensory data.

Managing Wine Quality is a technical book in which Ann C. Noble and I co-wrote a chapter on the sensory analysis of wine. I recommend it if you are student enologist or a wine professional interested to get information from renown academics.

For the scientists at heart!

I was just starting my journey as a sensory scientist and I read the Perfume (translated in French) in a couple of days. This is a reference on how descriptive words can evoke so vividly odors and aromas. As the reader, you are transported in the streets of Paris and I often had the illusion to smell what the author was describing.

Natalie MacClean is a Canadian acclaimed wine writer who has a great sense of humor. I was laughing out loud reading her adventures touring wineries.

This book is by a French journalist, Bernard Pivot, who loves the French language and French wines. His "Dictionary in love with wine" is a true delight to read.