Descriptive analysis
15 important questions on Descriptive analysis
How does the flavour profile method work?
- It uses a consensus technique
- trained subjects evaluate food product while discussing and defining the flavour attributes together
- 4-6 judges; 2-3 weeks training
- Reference materials for discussing and defining flavours
- It only focussen on the flavour attributes of a food product
The estimate intensity of flavour attributes is rated
- 0 = not present
- )( = threshols/just noticeable
- 1 = slight
- 2 = moderate
- 3 = strong
- options to expand: + - 1/2 etc
As well as the estimated intensity of overall amplitude (overall balance and blending) of the product
- )( = very low
- 1 = low
- 2 = medium
- 3 = high
What are the limitations of the flavour profile method?
- It can be seen as a qualitative descriptive method (consensus)
- No statistical analysis possible (only descriptions of the flavours can be made)
- This profile method is limited to flavour impressions only (so not for texture, appearance)
What is the History of Quantitative descriptive analysis?
- All modalities! (i.p.v. Only flavour)
- Individual profiles! (i.p.v. One product profile)
- developed in 1970s
- Stone and Sidel
- Trademark
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What is the principle of quantitative descriptive analysis?
- Data from individual panelists (n=10-12)
- Sensory booths
- Attribute generation and use > consensus approach
- all modalities
- panel leader passive facilitator
- Reference standards used occasionally
- VAS-scale is used for measuring intensity
What is the history of texture profile method?
- Texture! (naar koekjes kijkende is smaak niet genoeg)
- Need for a standardised method for evaluation of cereals, biscuits etc.
- 1960 at General Foods ( > Kraft Foods > now Kraft Heinz)
What are the limitations of texture profile method?
- High degree of training
- Vocabulary can be used as inspiration!
- The exact attributes with description should be used. (use of strict vocabulary)
- Er mag geen verwarring ontstaan
What is the history of sensory spectrum
- 1970s Gail Civille (General Foods)
- Generalization of Texture profile method
- Evaluation on all modalities (not only on texture)
The principles of sensory spectrum are...
- Standardized attributes and response scales
- attributes are fixed and choose before hand
- High involvement of panel leader
- intensive training of panel is necessary
- comparison over time
- comparable between cultures?
The results of different panels trained with the spectrum method are
regardless of cultural/geographical differences!
(Similar taste evaluations)
What are the limitations of sensory spectrum
- High degree of panelist training
- more time-consuming than consensus training using own vocabulary
Rapid sensory profilling methods bestaat uit vele methodes. De twee belangrijkste/veel voorkomende zijn
What are the verbal-based methods
- Flash Profile
- Check All That Apply (CATA)
- Allows panelists to use their own set of attributes
- No training on attributes or scaling necessary
What are the Similarity-based methods
- Sorting
- Napping
- Ultra Flash Profile
- Partial Napping
- Based on overall differences between products
There is a concern on lack of training when looking at napping. What happens if there is a trained panel?
- Better product discrimination after more training
- Training on product level most effective
What is the comparison of conventional descriptive profile and some rapid methods?
- More training leads to more accurate results
- Simple adjustments can make a difference
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