Comparison of consumer-based methodologies for sensory characterization : Case study with four sample sets of powdered drinks

Dublin Core

Título

Comparison of consumer-based methodologies for sensory characterization : Case study with four sample sets of powdered drinks

Tema

EVALUACION SENSORIAL
MAPEO PROYECTIVO
BEBIDAS EN POLVO
PERFIL DEL CONSUMIDOR
BIBLIOGRAFIA NACIONAL QUIMICA
2017

Abstract

Interest in consumer-based methodologies for sensory characterization has largely increased in the last decade. However, research on their applicability and reliability is still necessary. In this context, the aim of the present work was to compare three consumer-based methodologies and descriptive analysis for sensory characterization, considering as case study four sets of orange-flavoured powdered drinks, differing in the number of samples and the extent to which they represented the whole product category. A trained assessor panel evaluated sample sets using descriptive analysis, while groups of 100 consumers evaluated samples using one of three methodologies: CATA questions, projective mapping (PM) and polarized sensory positioning (PSP). Across the four sample sets, the three-consumer based methodologies provided similar information regarding the main similarities and differences among samples, which did not largely differ from that obtained using descriptive analysis. The main difference among the methodologies was related to the relative importance given to the sensory characteristics when evaluating differences among samples, which led to differences in the dimensionality of the sensory spaces. Sample configurations from PM and PSP required more dimensions than those from descriptive analysis and CATA questions to fully explain differences among samples. None of the consumer-based methodologies outperformed descriptive analysis in terms of ability to discriminate samples, being CATA questions the methodology that showed the lowest discrimination. Implications for the selection of consumer-based methodologies for specific applications are discussed.

Autor

Antúnez, Lucía.
Vidal, Leticia.
de Saldamando, Luis

Fuente

Food Quality and Preference v. 56, 2017. -- p. 149-163

Editor

Elsevier

Fecha

2017

Derechos

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Formato

Papel

Idioma

Español

Tipo

Tesis

Identificador

DOI: 10.1016/j.foodqual.2016.09.013

Document Item Type Metadata

Original Format

Papel
Fecha de agregación
May 31, 2017
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
Etiquetas
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Citación
Antúnez, Lucía., “Comparison of consumer-based methodologies for sensory characterization : Case study with four sample sets of powdered drinks,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed November 21, 2019, http://riquim.fq.edu.uy/items/show/4605.
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