Quick and dirty but still pretty good: a review of new descriptive methods in food science

Valentin, Dominique; Chollet, Sylvie; Lelièvre, Maud; Abdi, Hervé

doi:10.1111/j.1365-2621.2012.03022.x

Cited by 316 publications

(238 citation statements)

References 112 publications

(303 reference statements)

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“…J. Food Technol., Campinas, v. 21, e2016179, 2018 Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Alcantara, M.; Freitas-Sá, D. G. C. diferenças ocorre apenas em uma segunda etapa ou tais diferenças podem mesmo ser omitidas), e iii) na comparação dos produtos individualmente ou com um conjunto de referências (VALENTIN et al, 2012).…”

Section: Análise Descritiva Quantitativaunclassified

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Rapid and versatile sensory descriptive methods -an updating of sensory science ResumoOs métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alterações de ingredientes e/ou formulações e na avaliação de produtos durante a estocagem. Porém, a maioria das técnicas descritivas existentes necessita da utilização de avaliadores treinados e emprega uma escala não estruturada para avaliar os produtos. Isto torna as análises demoradas e com custo elevado, devido às exaustivas sessões de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de análise e os custos inerentes aos testes descritivos, pesquisas recentes têm buscado desenvolver metodologias que permitam a descrição rápida dos alimentos e que possam também ser aplicadas com consumidores. Este trabalho teve como objetivo abordar os progressos da ciência sensorial quanto ao desenvolvimento de novas metodologias descritivas mais rápidas e versáteis. Palavras-chave: AbstractSensory descriptive methods allow for the detection, description and quantification of the sensory attributes present in a food. These methods are used by the food industry to develop new products, for quality control, to change ingredients and/or formulations, and in food storage studies. However, most existing descriptive techniques require the use of trained assessors and rate using unstructured scales to evaluate the foods. This makes the analysis time longer and the analysis cost higher due to the extensive training sessions in order to minimize the problems caused by the use of the scales. In order to reduce the analysis time and costs inherent in the descriptive tests, recent research has aimed to develop methodologies that allow for the rapid description of foods and that can also be applied with consumers. The aim of this study was to consider the progress made in sensory science concerning the development of new faster and more versatile descriptive methodologies. Food Technol., v. 21, e2016179, 2018. Received: Dec. 05, 2016 Accepted: Sept. 27, 2017 1 Introdução KeywordsAs técnicas descritivas são métodos abrangentes e flexíveis, capazes de fornecer informações detalhadas sobre as propriedades sensoriais de um alimento, constituindo-se em uma das mais importantes ferramentas da análise sensorial. Quando utilizadas em conjunto com testes de consumidor, fornecem importantes informações para introdução e http://bjft.ital.sp.gov.br 2 Braz.

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Section: Análise Descritiva Quantitativaunclassified

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

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“…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%

“…Therefore, it is essential to use faster methods that can integrate the consumers' needs: the new sensory methods. These new methods have been reviewed in recent articles or books [12][13][14]. As these methods often result from new developments of former methods, they can be somewhat complex to present.…”

Section: Introductionmentioning

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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“…The methodology has been used in the sensory characterisation of champagnes [16] and dairy products, such as chocolate ice cream [17] and Greek yoghurts [18]. Although this methodology allows a very good description of the products evaluated, the data analysis is often very difficult and slow because all the text generated by the assessors must be analysed and interpreted [19]. Check-all-that-apply (CATA) questions are a quick and practical descriptive method to obtain information about how the characteristics of the products are perceived.…”

Section: Introductionmentioning

confidence: 99%

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

2018

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Abstract:During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes check-all-that-apply questions (PP + CATA) were used for the development of a milk drink fermented from demineralised sweet whey. Starting from a base formula of partially demineralised sweet whey and gelatin, nine samples were elaborated, to which various concentrations of commercial sucrose, modified cassava starch, and whole milk powder were added. Differences in sucrose content affected the sample texture and flavour and the modified starch was able to decrease the fluidity and increase the texture of creaminess and firmness, of the samples. The two applied sensory methodologies achieved good discrimination between the samples and very similar results, although the data analysis was clearly simplified in relation to the difficulty and time consumed in the PP + CATA variant.

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Quick and dirty but still pretty good: a review of new descriptive methods in food science

Cited by 316 publications

References 112 publications

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

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

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

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