What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

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

doi:10.1016/j.foodqual.2008.05.001

Cited by 108 publications

(111 citation statements)

References 43 publications

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“…These studies highlight the arrangement of products (sorting task) according to the preferences, obtaining very similar ratings between experts and nonexperts (Lelièvre et al, 2008).…”

Section: Introductionmentioning

confidence: 75%

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Datos textuales como elementos activos en sensometría = Textual data as active elements in sensometry

Esteban

Rodríguez

2012

Pecvnia

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ResumenLa utilización de datos textuales en estudios estadísticos sobre sensometría generalmente se ha realizado tratando de explicar e interpretar los resultados alcanzados a partir de datos cuantitativos. Este trabajo muestra una metodología que permite utilizar datos textuales como elementos activos. Dos catas de vinos ilustran el procedimiento. Palabras clave: Datos textuales; Sensometría; Análisis de Correspondencias; Análisis FactorialMúltiple. AbstractThe use of textual data in statistical studies into sensometric field has been conducted generally seeking to explain and interpret results obtained from quantitative data. This work shows a methodology that allows use textual data as active elements. Two wine tastings illustrate the procedure.

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“…These studies highlight the arrangement of products (sorting task) according to the preferences, obtaining very similar ratings between experts and nonexperts (Lelièvre et al, 2008).…”

Section: Introductionmentioning

confidence: 75%

“…Entre estos estudios destacan las ordenaciones de productos (sorting task) en función de preferencias, obteniendo similares valoraciones entre expertos y no expertos (Lelièvre et al, 2008).…”

Section: Introductionunclassified

Datos textuales como elementos activos en sensometría = Textual data as active elements in sensometry

Esteban

Rodríguez

2012

Pecvnia

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“…Alguns estudos mostram que avaliadores treinados e não treinados apresentam mapas sensoriais perceptivos semelhantes, como nas avaliações de cereais matinais (CARTIER et al, 2006) e cervejas (CHOLLET et al, 2011). Outros relatam haver diferenças entre os mapas derivados da classificação por sorting e pela análise descritiva clássica, sendo que, normalmente, o primeiro apresenta uma discriminação ligeiramente menor entre as amostras (LELIÈVRE et al, 2008). Para incentivar uma discriminação mais refinada, Santosa et al (2010) propuseram uma modificação no sorting, ao avaliarem amostras de azeite de oliva extra virgem, promovendo a tarefa de classificação em dois estágios e, assim, a criação de subgrupos dentro dos grupos previamente criados, o que permitiu que os avaliadores utilizassem mais critérios ou visões multidimensionais de sua percepção dos produtos.…”

Section: Sortingunclassified

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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“…This often results in a sensory lexicon that is limited to a few descriptors that can be accurately scaled, ignoring many other attributes that may be present but for which panel consensus regarding their definition and intensity could not be achieved (Lawless, 1999). An approach that could deal with this issue would be to allow panellists to indicate, instead of quantify, which terms are important to describe the product by providing them with an extensive list of descriptors relevant to the product category (Campo, Ballester, Langlois, Dacremont, & Valentin, 2010;Lelièvre, Chollet, Abdi, & Valentin, 2008), or allowing them to supply their own words to describe the product, as is done in the Napping Ò procedure (Perrin et al, 2008). Product complexity has been implicated to impact on the quality of projective mapping results (Nestrud & Lawless, 2010), although this observation was based on fruit and dairy studies.…”

Section: Introductionmentioning

confidence: 99%

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Louw

Oelofse

Næs

et al. 2014

Food Quality and Preference

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues.Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. a b s t r a c tProjective mapping has been validated as a practical tool for the rapid sensory profiling of brandy products, although repeatability concerns necessitate repeated measurements in larger sample sets. The reason for poor repeatability could be linked to the complexity of the product type, as well as the physical and possibly psychological factors associated with its high alcohol content. To date no information has been published that tested the effect of these specific factors on panellist performance in projective mapping tasks. This study tested the effect of sample complexity and alcohol content on sensory panel repeatability and accuracy in projective mapping, using six types of commercial alcoholic beverages. In a second objective, the study also tested the effect of prior knowledge of alcohol content of a given product set on panellist performance in projective mapping. The results showed that complexity had the biggest impact on panel performance, while alcohol content had a secondary but decisive influence, largely due to its chemosensory fatiguing nature. Knowledge of the product alcohol content appeared to affect individuals differently, and also had an effect on the terminology used by the panellists to describe the products. The study also introduces the Relative Performance Indicator (RPI) as a new panel performance monitoring tool for projective mapping.

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What is the validity of the sorting task for describing beers? A study using trained and untrained assessors

Cited by 108 publications

References 43 publications

Datos textuales como elementos activos en sensometría = Textual data as active elements in sensometry

Datos textuales como elementos activos en sensometría = Textual data as active elements in sensometry

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

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

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