Projective mapping in sensory analysis of ewes milk cheeses: A study on consumers and trained panel performance (original) (raw)
Related papers
Selection and Screening of a Descriptive Panel for Ewes Milk Cheese Sensory Profiling
Journal of Sensory Studies, 2000
The aim of this work was to select a competent sensory panel considering its ability to describe ewes milk cheese sensory properties. The panelists evaluated the sensory characteristics of several ewes milk cheeses in terms of odor, flavor and texture. The performance of judges was assessed taking into account the following aspects: ( I ) individual discriminatory ability and reproducibility for each sensory attribute; (2) group discriminatory ability and reproducibility and agreement between judges for each attribute; (3) panel homogeneity; (4) panel consonance; and (5) overall panel discriminatory ability. The panel performance was checked with a set of statistical procedures. The results obtained by the selected group were better than the initial panel from the point of view of discriminant power, reproducibility and agreement. The suggested method can be easily applied in routine control of assessors performance and to discovfr deviant behavior or diflerences in individual perception of the samples.
International Dairy Journal, 2003
The purpose of this work was to compare the sensory characteristics of ewes' milk cheeses using several sensory methodologies (free choice profiling (FCP), direct similarity measurements, and hedonic data). For this purpose, visual plot inspection as well as correlation coefficients among sensory dimensions were considered. Multidimensional maps obtained by means of free choice profiling proved difficult to interpret without any other external source of information in contrast to data obtained by direct similarity measurement techniques that gave interpretable solutions. Cheese samples showed specific sensory characteristics mainly based on ripening time and manufacturing procedures. The techniques used in this study revealed great individual variability during sensory assessment of cheese samples mainly attributable to the absence of assessor training. Multidimensional solutions for the different correlation techniques are also discussed. r
Quality scoring – A tool for sensory evaluation of cheese?
Food Quality and Preference, 2012
ABSTRACT The objective of this paper was to evaluate the relevance of data from quality scoring methodology of ISO/IDF performed by expert assessors for the sensory quality control of cheese. The approach to this evaluation was comparison of quality scoring with sensory quantitative descriptive data from a trained panel and consumer preference data. Significant regression correlations were found between quality scoring and descriptive data in a data set obtained from evaluation of 8, 24 and 40 weeks old Norwegian semi hard Gouda type cheese (n = 459). However, the level of explained variance was low. In a smaller set of data aimed at preference mapping, higher correlations were found between quality scoring and descriptive data. Preference mapping showed that the average consumer and the quality scoring expert assessors disagreed in particular on consistency properties. External preference mapping after segmentation of consumers by hierarchical clustering was found useful. Consumers could be divided into three main clusters. One of these clusters mainly agreed with the expert assessors; the cheese preferences of the two other clusters were in disagreement with expert assessor approval. Thus it would be possible to suggest new product specifications, highly approved by consumers, for the variety of cheese investigated. Adjustments in product specifications according to consumers preferences would enhance relevance of the quality scoring. A high level of explained variance was found between consumers’ overall preference scores and overall quality scores, which could indicate that quality scoring is a relevant, holistic sensory quality measure.
Comparison of two sensory profiling techniques based on consumer perception
Food Quality and Preference, 2010
Eight chocolate milk desserts with different formulation were evaluated by two groups of consumers. Fifty consumers evaluated the samples and indicated their overall liking and answered a CATA question. Meanwhile, 40 consumers elicited up to four words to describe the desserts and completed a projective mapping task. Projective mapping and the check-all-that-apply question provided very similar sensory profiles for the
An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture
International Dairy Journal, 2007
A total of nine Protected Designation of Origin hard and semi-hard cheese varieties were selected for this study, all made with raw ewes' milk. The cheeses selected were Idiazabal and Roncal from Spain, Ossau-Iraty from France, and Pecorino Sardo, Pecorino Romano and Fiore Sardo from Italy. This ring trial was designed as a first step to validate a consensually designed standardized guide for ewes' milk hard and semi-hard cheese texture evaluation and assess main differences among five sensory panels using this guide. Several univariate and multivariate statistical techniques were employed for data treatment. Each of the sensory attributes was relevant and understood similarly by all the panelists. The sensory attributes more relevant to the discrimination of the cheeses were friability, adhesiveness, solubility and moisture in mouth. The development of standardized and consensual sensory tools has been proven to provide consistent results among the participating panels. r
Application of Multivariate Analysis to Sensory Characterization of Ewes?Milk Cheese
Journal of Sensory Studies, 1998
Idiazabal cheese is an uncooked pressed cheese, with Appellation of Origin, elaborated with raw ewes' milk. The seasonal characteristic of the Idiazabal cheese, together with other factors such as physical, chemical and microbiological features of the milk, as well as climatic and geographic conditions, can have an influence upon the sensory properties of cheese. The wide acceptance of ewes' milk cheese in Spain and the fact that no sensory characterization studies have been developed for the Idiazdbal cheese led to the realization of the present work, that aims at characterization of the cheese from a sensory standpoint and at describing its degree of homogeneity taking into account factors such as the month and cheese factory of elaboration. After carrying out the Quantitative Descriptive Analysis, which included 22 descriptors, and through a jury of specialists, factor analysis enabled us to classify Idiazabal cheese as a slightly pungent cheese in odor, flavor and aftertaste, with its own characteristic flavor and a firm, moderately grainy texture. Nonetheless, a signijicant degree of heterogeneity was observed among the samples.
Food Research International, 2017
Product characterization has been a primary concern for the food industry, and methodologies based on consumers' perceptions have become popular and widely used by industries to replace classical methods. Although there are several studies on other methods, the potential of reference-based one such as Pivot Profile is still little explored. Therefore, the aims of this study were to characterize Greek yogurt samples according to consumers' perceptions using three different methodologies: Pivot Profile (PP), Check-all-that-apply (CATA), and Projective Mapping (PM), and to assess which method is easier for consumers to describe products. The rapid methodologies assessed were equally effective in characterizing the different samples; however, some drawbacks evidenced in the study can help in targeting and choosing the best method to perform the sensory characterization. Pivot Profile showed some advantages, bypassing some limitations presented by the other methods. In addition, its experimental versatility also allows for broad applications evidencing the PP technique as a promising tool for routine use. Some implications of using it were also discussed. We suggest the supplemental use of Multidimensional Alignment (MDA) as it shows more accurately the correlations between attributes and samples, especially in the case of PP data.
Food Quality and Preference, 2006
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.