How reliable are the consumers? Comparison of sensory profiles from consumers and experts

Worch, Thierry; Lê, Sébastien; Punter, Pieter

doi:10.1016/j.foodqual.2009.06.001

Cited by 145 publications

(92 citation statements)

References 22 publications

(17 reference statements)

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“…Untrained panelists are generally considered to be less accurate than trained panelists when using descriptive testing, since they are not oriented to the sensory attributes of interest and there will likely be high variability in the data [19]. However, recent research has suggested this variation might not be as large as previously thought and indicated untrained panelists may be appropriate for descriptive testing [20]. Additional research should be conducted with trained panelists to confirm the findings of this study.…”

Section: Discussionmentioning

confidence: 67%

Comparison between Hydroponic and Soil-Grown Strawberries: Sensory Attributes and Correlations with Nutrient Content

Treftz¹,

Zhang²,

Omaye³

2015

FNS

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Hydroponic growing methods are growing in popularity and seem to have numerous benefits (i.e., environmental, increased product yields, year round growing) compared to soil grown crops. Although these advantages are attractive, they do not guarantee a high quality product. Taste is a driver of consumer acceptance; therefore, sensory analysis of the hydroponic product will be an important indicator in its success. In this study, we evaluated the sensory differences and preferences in hydroponically grown and soil-grown strawberries (Fragaria x ananassa) using unspecified discriminatory and preference analyses, and descriptive testing correlated with nutrition content data. Most (87%) of participants could identify differences between hydroponically and soil grown strawberries and 70% preferred the hydroponically grown strawberry (p = 0.06). The nutrient composition of the strawberries significantly influenced several sensory analysis categories (sweetness, overall flavor and overall taste (p < 0.05)). The use of sensory studies in relation to consumer acceptance and nutrient quality will be an important factor to consider for exploring growing methods and techniques in hydroponic technology.

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Section: Discussionmentioning

confidence: 67%

Comparison between Hydroponic and Soil-Grown Strawberries: Sensory Attributes and Correlations with Nutrient Content

Treftz¹,

Zhang²,

Omaye³

2015

FNS

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“…Also, Worch et al (2010) showed high similarity between the expert and consumer panels by comparing panels' performance using the confidence ellipses methodology. In the evaluation of the degree of similarity between the samples and the control one, the performance of untrained panel does not differ from the performance of a trained expert panel.…”

Section: Resultsmentioning

confidence: 97%

“…This observation leads to the conclusion that when no cognitive skills are needed the performance of trained and untrained subjects is similar, which was mentioned by González et al (2001). In this particular case, the use of untrained panel appears to be a good alternative to the trained panel (Worch et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Sensory differentiation of commercially produced spaghetti

Pestoric¹,

Pojić²,

Filipcev³

et al. 2015

Food & Feed Res

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ABSTRACT:This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained by non-parametric methods, data were scaled according to contingency tables. This analysis showed that significant differences existed between the two panels for the given products. On the basis of these results, it can be concluded that the used panels cannot be a good alternative to each other in providing sensory texture profiling of commercial spaghetti, except in the case when the properties of spaghetti were evaluated using the control sample.

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“…In another comparative study between an expert panel (12 people) and a consumer panel (103 people) carried out for the perfume universe [35], twelve perfumes were analysed using attributes that had been generated by the panel. There were twenty-one attributes in total, among which 'odour intensity', 'freshness', 'honey' and 'caramel' are presented.…”

Section: Article Conclusionmentioning

confidence: 99%

“…At the end of the session, the panel leader gathers all the lists to draw up an exhaustive list. The objective is not to get a consensus but to present the judges with new attributes that they had not identified [12,35].…”

Section: The Flash Profilementioning

confidence: 99%

Recent developments in the sensorial assessment of cosmetic products: a review

Pensé‐Lhéritier

2015

Intern J of Cosmetic Sci

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SynopsisCosmetic development is not exclusively guided by notions of rational effectiveness but also by notions of sensoriality. Thus, the sensorial properties of a cosmetic product are studied using internationally recognized discriminating or descriptive methods. Descriptive sensory profiling is an essential tool in this process as it allows an experienced panel to assess the qualitative and quantitative characteristics of a product. The results obtained with this method enable to get a more accurate image of the product. However, given the new demands of the industrial world and the new innovation paths (shorter development times, complex products or willingness to include the consumers in the process) a need to access new methods has arisen. These 'alternative' methods that offer product positioning, ratings and attribute citation frequency, can be implemented with either a panel of experts or with consumers. The flash profile, the pivotâ profile or the check all that apply (CATA) are just a few of the methods that the cosmetic professionals have started to test. This article reviews the methods used in the sensory assessment of cosmetic products. The analysis carried out shows that the complementarity application of sensory assessment is essential in the upstream innovation phase of a product.R esum e Le d eveloppement des cosm etiques n'est pas guid e exclusivement par des notions rationnelles d'efficacit e et de s ecurit e mais egalement par des notions de sensorialit e. Ainsi, les qualit es sensorielles des produits cosm etiques sont etudi ees au moyen de m ethodes discriminatives ou descriptives reconnues internationalement. Le profil sensoriel descriptif est l'outil essentiel de cette d emarche puisqu'il permet l' evaluation des caract eristiques sensorielles qualitatives et quantitatives d'un produit par un panel entrain e. Les r esultats obtenus par cette m ethode permettent d'obtenir une image sensorielle tr es pr ecise du produit. Cependant face a de nouvelles exigences du monde industriel et des nouvelles voies d'innovation: temps plus court de d eveloppement, produit complexe ou volont e d'int egrer les consommateurs dans le processus, un besoin a emerg e pour avoir acc es a de nouvelles m ethodes. Ces m ethodes dites alternatives proposent des positionnements produits, des classements, des fr equences de citation des attributs, elles peuventêtre mises en place avec des panels experts ou des consommateurs. Le profil flash, le profil pivot â et le check-all-that-apply (CATA) sont autant de m ethodes que les professionnels de l'univers cosm etique ont commenc e a tester. Cette revue fait le point sur ces m ethodes appliqu ees dans l' evaluation sensorielle des produits cosm etique. L'analyse effectu ee permet de montrer l'int erêt de la compl ementarit e de leur utilization pour les phases amont d'innovation produit.

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How reliable are the consumers? Comparison of sensory profiles from consumers and experts

Cited by 145 publications

References 22 publications

Comparison between Hydroponic and Soil-Grown Strawberries: Sensory Attributes and Correlations with Nutrient Content

Comparison between Hydroponic and Soil-Grown Strawberries: Sensory Attributes and Correlations with Nutrient Content

Sensory differentiation of commercially produced spaghetti

Recent developments in the sensorial assessment of cosmetic products: a review

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