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Rapid Sensory Profiling Techniques
Applications in New Product Development and Consumer Research
1st Edition - November 17, 2014
Editor: Julien Delarue
Language: English
Paperback ISBN:9780081013328
9 7 8 - 0 - 0 8 - 1 0 1 3 3 2 - 8
Hardback ISBN:9781782422488
9 7 8 - 1 - 7 8 2 4 2 - 2 4 8 - 8
eBook ISBN:9781782422587
9 7 8 - 1 - 7 8 2 4 2 - 2 5 8 - 7
Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product.…Read more
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Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.
R&D managers and product development personnel in the food and other consumer industries; academics with a research interest in the area of sensory perception; sensory survey and software developers.
List of contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Part One: Evolution of the methods used for sensory profiling
1: The use of rapid sensory methods in R&D and research: an introduction
Abstract
1.1 Introduction and context
1.2 Methodological evolution
1.3 Consequences on sensory activities
1.4 Conclusions
2: Alternative methods of sensory testing: advantages and disadvantages
Abstract
2.1 Introduction
2.2 The subjects in sensory testing
2.3 Methods in sensory testing
2.4 Further important considerations in sensory testing
2.5 Developing descriptive analysis capability
2.6 Other descriptive methods
2.7 Future trends
2.8 Conclusions
3: Measuring sensory perception in relation to consumer behavior
Abstract
3.1 Introduction
3.2 Sensation
3.3 Hedonics
3.4 Measuring product use and intake
3.5 Linking sensations, liking, and intake
3.6 Summary
4: Insights into measuring emotional response in sensory and consumer research
Abstract
4.1 Introduction
4.2 Defining emotion
4.3 The importance of measuring emotions in sensory and consumer research
4.4 Approaches to measuring emotional response
4.5 Verbal self-report emotion lexicon
4.6 Application of verbal self-report emotion techniques in the sensory and consumer field
4.7 Relating sensory properties to consumers’ emotional response
4.8 Unresolved issues and topics for future research in verbal self-report emotion measurement
5: Expedited procedures for conceptual profiling of brands, products and packaging
Abstract
5.1 Introduction
5.2 Fundamentals of new product success and failure
5.3 Measurement using direct scaling
5.4 Concepts, conceptualisation and conceptual structure
5.5 Emotion profiling versus conceptual profiling – some theoretical considerations
5.6 Conceptual profiling in practice
5.7 Applications and case studies
5.8 Conclusion
Acknowledgements
Part Two: Rapid methods for sensory profiling
6: Flash Profile, its evolution and uses in sensory and consumer science
Abstract
6.1 The method and its origins
6.2 Flash Profile (FP) methodology through an example: evaluation of dark chocolates
6.3 Further methodological considerations
6.4 Metrological properties of Flash Profile
6.5 Limitations of Flash Profile
6.6 Evolution in the use of Flash Profile
6.7 Conclusions and future trends
7: Free sorting as a sensory profiling technique for product development
Abstract
7.1 Introduction
7.2 The free sorting task
7.3 Statistical treatment of free sorting data
7.4 A case study in the automotive industry: understanding the consumer perception of car body style
7.4.3 Results
7.5 Conclusion
8: Free multiple sorting as a sensory profiling technique
Abstract
8.1 Introduction
8.2 Overview of free multiple sorting (FMS)
8.3 Theoretical framework
8.4 Practical framework and design of experiments
8.5 Implementation and data collection
8.6 Data analysis
8.7 Advantages, disadvantages and applications
8.8 Future trends and further information
9: Napping and sorted Napping as a sensory profiling technique
Abstract
9.1 Introduction
9.2 From projective tests to Napping
9.3 From Napping to sorted Napping
9.4 Analysing Napping and sorted Napping data using the R statistical software
9.5 Conclusion
10: Polarized sensory positioning (PSP) as a sensory profiling technique
11: Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome
Abstract
11.1 Introduction
11.2 Implementation of check-all-that-apply (CATA) questions
11.3 Analysis of data from CATA questions
11.4 Case study: application of CATA questions for sensory characterization of plain yoghurt
11.5 Pros, cons and opportunities of the application of CATA questions
11.6 Conclusions
Acknowledgments
12: Open-ended questions in sensory testing practice
Abstract
12.1 Introduction
12.2 General pros and cons of open-ended questions
12.3 When open-ended questions are appropriate
12.4 Processing the answers: from raw to clean data
12.5 Analysing the data: getting valuable outcomes from different applications
12.6 Future trends and social media
12.7 Conclusions
13: Temporal dominance of sensations (TDS) as a sensory profiling technique
Abstract
13.1 Introduction
13.2 Overview of temporal dominance of sensations (TDS)
13.3 TDS experiment and panel training
13.4 Data analysis: representation of the sequence
13.5 Data analysis: representation of the product space
13.6 Data analysis: comparison between products
13.7 Panel performance
13.8 Some applications
13.9 Future trends in TDS
13.10 Conclusion
14: Ideal profiling as a sensory profiling technique
Abstract
14.1 Introduction
14.2 Principle and properties of the Ideal Profile Method (IPM)
14.3 IPM, a tool for product development and product optimization
14.4 Additional valuable properties of the IPM
14.5 Illustration of the Ideal Profile Analysis (IPA)
14.6 Conclusions
Part Three: Applications in new product development and consumer research
15: Adoption and use of Flash Profiling in daily new product development: a testimonial
Abstract
15.1 Introduction
15.2 Flash Profile as a starting point
15.3 Flash Profile as a reference methodology
15.4 Limitations and perspectives in the use of Flash Profile
15.5 Conclusion
16: Improving team tasting in the food industry
Abstract
16.1 Introduction: the ever-increasing importance of new tasting methods within the project teams
16.2 Precise analysis of the concrete situations where evaluation by team tasting is appropriate
16.3 Analysis of opportunities and constraints linked to project team evaluation
16.4 An approach adapted to Danone’s needs but integrated with the limits of the team tasting
16.5 Implementation examples (common in R&D field)
16.6 Analysis and prospects
17: Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters
Abstract
17.1 Introduction
17.2 Background: fast descriptive methods and persons with no formal sensory training in sensory tests
17.3 Data analysis of projective descriptive methods
17.4 Case study 1: brewers and novices assessing beer
17.5 Results and discussion of partial napping of beer
17.6 Case study 2: exploring the world of spice blends and pastes with chefs and other food experts
17.7 Results and discussion of spice blends and pastes
17.8 General discussion and recommendations
Appendix Projective mapping versus napping (see also Chapter 9)
18: Sensory testing with flavourists: challenges and solutions
Abstract
18.1 Introduction
18.2 Roles and responsibilities
18.3 Different ways of working
18.4 Strategies to complement both types of expertise
18.5 Future trends
19: Projective Flash Profile from experts to consumers: a way to reveal fragrance language
Abstract
19.1 Introduction: an industrial approach to the assessment of fragrances
19.2 Flash Profile of fragrances: perfumers vs consumers
19.3 An extension to Flash Profile of fragrances with consumers: beyond sensory description
19.4 Discussion and conclusion
20: Use of rapid sensory methods in the automotive industry
Abstract
20.1 Introduction
20.2 Example 1: gearbox sensations and comfort
20.3 Example 2: role and lateral support perception
20.4 Example 3: idle noises of diesel engines
20.5 Conclusion: pros and cons of rapid sensory methods in the automotive context
21: Testing consumer insight using mobile devices: a case study of a sensory consumer journey conducted with the help of mobile research
Abstract
21.1 Mobile research: status quo
21.2 Mobile sensory research: a new mobile research method
21.3 Case study: a sensory consumer journey conducted with the help of mobile research
21.4 Summary and discussion
21.5 Conclusion
Part Four: Applications in sensory testing with specific populations and methodological consequences
22: Sensory testing in new product development: working with children
Abstract
22.1 Introduction
22.2 Reasons for studying sensory aspects in children
22.3 How to organize sensory evaluation testing with children
22.4 Application of different sensory evaluation techniques to children of different ages
22.5 Conclusion
22.6 Future trends
23: Sensory testing in new product development: working with older people
Abstract
23.1 Introduction
23.2 The elderly market: a challenge between needs and pleasure
23.3 The heterogeneity of the elderly
23.4 Impact of age and dependence on performance at a sensory task: key findings on scale use in a monadic sequential presentation
23.5 Running sensory descriptive analysis with an elderly panel: recommendations
23.6 Conclusion and future trends
Acknowledgements
24: Empathy and Experiment™: dealing with the algebra of the mind to understand and change food habits
Abstract
24.1 Introduction
24.2 The origins of the study
24.3 Background: Golden Rice – the positives
24.4 Background: Golden Rice – the negatives
24.5 Empathy and Experiment™: the two halves of the approach
24.6 The value of experimentation and implementation of Golden Rice evaluations among Pakistanis
24.7 Summary of the elements and process of the experiment
24.8 The material of the interview and analysis of structured experimental design data
24.9 Explicating the results – the total panel versus gender
24.10 Culture-mind-set segments
24.11 Summary and future trends
Acknowledgment
Index
No. of pages: 584
Language: English
Edition: 1
Published: November 17, 2014
Imprint: Woodhead Publishing
Paperback ISBN: 9780081013328
Hardback ISBN: 9781782422488
eBook ISBN: 9781782422587
JD
Julien Delarue
Julien Delarue is Assistant Professor of Sensory & Consumer Science at the University of California Davis. His research focuses on methods to measure consumer sensory perception and preferences and on their effective use in R&D. He seeks to develop high validity consumer-oriented methods. His research explores the role of context in hedonic measures using immersive environments and digital technologies. He also works to develop and validate rapid and flexible descriptive analysis methods with application to new product development and consumer research. Formerly a Professor at AgroParisTech in the food science and technology joint research unit with INRAE and Université Paris-Saclay, he has served as the Chair of the French Society for Sensory Analysis (SFAS) and of the European Sensory Science Society (E3S).
Affiliations and expertise
Associate Professor of Sensory and Consumer Science, AgroParisTech, Paris Institute of Technology for Life, Food and Environmental Sciences, France
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