THE APPLICATION OF TWO FREE-CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE

The concept of free-choice profiling allows untrained assessors to participate in sensory profiling. However, it is sometimes the case that such individuals are unable to describe what they perceive when the samples are presented in the isolation of the sensory testing booths. This paper reports an experiment to compare the usual free-choice profile procedure, with a more structured approach based on Kelly's repertory grid method. Generalized Procrustes analysis was used to analyse the data. The sample configurations obtained from both approaches were very similar, as were the interpretations of the main perceptual dimensions.     

COMPARISON OF SENSORY PROFILES DONE BY TRAINED AND UNTRAINED JURIES: METHODOLOGY AND RESULTS

We compare the sensory profiles of six dark chocolates done by two types of juries: some trained juries and an untrained jury. Six laboratories, each one made up of 10 to 15 judges, are regarded as trained juries since the assessors were well trained before the evaluation of the products. The second type of jury is composed of only one panel of 29 untrained assessors and this jury is named the untrained jury. Fourteen attributes were evaluated and analyses of variance have been carried out by attribute to compare the sensory profiles of the six chocolates done by the trained juries and by the untrained jury. These analyses of variance show that the two types of juries give similar sensory profiles and that the few differences are mainly due to different ways of using the scale.     

COMPARISONS OF VOLATILE COMPOUNDS RELEASED DURING CONSUMPTION OF A COMPLEX FOOD BY DIFFERENT ASSESSORS WITH EXPRESSIONS OF PERCEIVED FLAVOR DETERMINED BY FREE CHOICE PROFILING

Comparisons of volatile compounds released during consumption by different assessors with individual differences in the assessors'chewing patterns, saliva production rates and ultimately their expressions of perceived flavor have received little research attention to date, although such comparisons are fundamental to the understanding of flavor. To address this, eight untrained assessors were chosen and each consumed six Cheddar cheeses during Buccal Headspace Analysis of the volatile compounds released, while in parallel measures of each assessor's mastication behavior using Electromyography, their stimulated saliva production during consumption and their sensory perceptions of the cheeses flavor during Free Choice Profiling were determined. Relationships between the volatile compounds released and the sensory and physiological measures were investigated using Principal Components Analysis, Generalised Procrustes Analysis and Partial Least Squares regression. It was found that although there were differences between assessors'mastication behavior and saliva production rates, the assessors'individual volatile profiles obtained by Buccal Headspace Analysis were similar for each cheese examined. Also, Partial Least Squares was successful in predicting the most important flavor differences between cheeses from the volatile compounds released during their consumption by different assessors.     

SENSORY EVALUATION OF VANILLA-DAIRY DESSERTS BY REPERTORY GRID METHOD AND FREE CHOICE PROFILE

“Natillas” are semisolid dairy desserts widely consumed in Spain, with notable differences existing between commercial brands in their composition and sensory and physical properties. The repertory grid method, in conjunction with the free choice profile (FCP), was used to provide data on how consumers perceived eight commercial “natillas” samples. The most frequent terms used were: vanilla flavor, sweetness, consistency and liquid texture as described by 77, 67, 57 and 53% of the consumers, respectively. A three‐dimensional solution was chosen. Dimension 1 accounted for 27.23% of variance and separated the samples largely by yellow‐color intensity and consistency. Dimension 2 (15.88%) was mainly related to the visual attributes of texture, creaminess and different notes of flavor. The third dimension (11.34%) was related to structural‐texture attributes, orange‐yellow color and acid and artificial flavors. The assessors plot showed two clusters. Analysis of each group data revealed differences in their perception of sample variation, mainly regarding texture and color.     

DETECTION AND INTERPRETATION OF VARIATION WITHIN AND BETWEEN ASSESSORS IN SENSORY PROFILING

In this paper we discuss methods that can be used to evaluate the performance of sensory panels. In particular we concentrate on detection of variation within and among panelists. A systematic presentation of some simple, graphically oriented tools will be given. Interpretation aspects of the tools will be emphasized. The methods will be illustrated by computations from a sensory experiment based on 4 sausage products. The example demonstrates how the tools can be used to evaluate the reproducibility of the assessors and also how they can be used to detect different types of individual differences among the assessors.     

IDENTIFYING ASSESSOR DIFFERENCES IN WEIGHTING THE UNDERLYING SENSORY DIMENSIONS

In a previous paper Kunert and Qannari (1999) discussed a simple alternative to Generalized Procrustes Analysis to analyze data derived from a sensory profiling study. After simple pretreatments of the individual data matrices, they propose to merge the data sets together and undergo Principal Components Analysis of the matrix thus formed. On the basis of two data sets, it was shown that the results slightly differ from those obtained by means of Generalized Procrustes Analysis.
In this paper we give a mathematical justification to this approach by relating it to a statistical regression model. Furthermore, we obtain additional information from this method concerning the dimensions used by the assessors as well as the contribution of each assessor to the determination of these dimensions. This information may be useful to characterize the performance of the assessors and single out those assessors who downweight or overweight some dimensions. In particular, those assessors who overweight the last dimensions should arouse suspicion regarding their performance as, in general, the last dimensions in a principal components analysis are deemed to reflect random fluctuations.     

EVALUATION OF PANELIST PERFORMANCE IN DESCRIPTIVE PROFILING OF RANCID SAUSAGES: A MULTIVARIATE STUDY

This paper illustrates an application of principal component analysis (PCA), partial least squares regression (PLS) and generalized procrustes analysis (GPA) to evaluate the ability of a trained group of assessors to perceive rancidity in foods. PCA and regression PLS were utilized to determine to which extent sensory attributes capture the information perceived by a trained sensory panel, and if this can be developed into a predictive model for rancidity in sausages. The data were submitted to a GPA to obtain a map of the products for each subject as compared with a consensus products map. Assessors plots for the sensory attributes were also obtained to reveal the dissimilarities between panelists and to explore clustering.     

USING CUMULATIVE RANKS TO DETECT INDIVIDUAL DIFFERENCES IN SENSORY PROFILING

This paper is about detection of individual differences among assessors in sensory profiling. A discussion of different types of such differences are given and a graphical tool that can be used for detection of some of them is presented. It is also discussed how this tool, the so called Eggshell plot, can be used in practice and how it is related to the different types of individual differences. The theory is illustrated by two examples from sensory profiling, one from analysis of sausages and one from analysis of cheese.