Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

摘要

Sensory descriptive analysis is one of the most powerful, sophisticated and most extensively used tools in sensory science, which provides a complete description of the sensory characteristics of food products. Con sidering the economic and time consuming aspects of training assessor panels for descriptive analysis, several novel methodologies for sensory characterization have been developed in the last ten years. These method ologies are less time consuming, more flexible and can be used with semi trained assessors and even con sumers, providing sensory maps very close to a classic descriptive analysis with highly trained panels. Novel techniques are based on different approaches: methods based on the evaluation of individual attri butes (intensity scales, check-all-that-apply questions or CAT A, flash profiling, paired comparisons); methods based on the evaluation of global differences (sorting, projective mapping or Napping~®); methods based on the comparison with product references (polarized sensory positioning), and based on a free, global evalua tion of the individual products (Open-ended questions). This review aims at reviewing theory, implementa tion, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.