Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map.

摘要

The objective of the present study was to investigate the efficiency of sorting procedures, as an alternative to quantitative descriptive analysis, to obtain a sensory map of food products. First, we investigated if sorting by a trained panel would give similar results to quantitative descriptive analysis. Principal component analysis of quantitative descriptive data and multidimensional scaling of sorting results led to similar product maps and sensory description, even if slightly more detailed in quantitative descriptive analysis. Second, we examined if sorting performed by trained and untrained panelists led to the same conclusions. The perceptual organisation was similar whatever the level of panelist expertise. Finally, we investigated if sorting by untrained panelists led to consistent data. Familiarisation with the procedure and the products did not induce any major change. The results showed that sorting combined with verbalisation led to meaningful and consistent product sensory mapping, whatever the panelist's level of training..