EBOOK - Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research - J Delarue, B Lawlor, M Rogeaux | Cộng đồng Kỹ thuật cơ điện Việt Nam EBOOKBKMT

Phân tích cảm quan là một công cụ quan trọng trong phát triển sản phẩm mới. Gần đây đã có sự phát triển đáng kể trong các phương pháp được sử dụng để nắm bắt cảm nhận về sản phẩm. Kỹ thuật hồ sơ cảm giác nhanh cung cấp một đánh giá toàn diện về các phương pháp nhanh chóng để phân tích cảm giác có thể được sử dụng như là phương pháp thay thế hoặc bổ sung cho các phương pháp mô tả thông thường. Phần một xem xét sự phát triển của các phương pháp nắm bắt cảm giác. Phần hai tập trung vào các phương pháp nhanh chóng được sử dụng để nắm bắt nhận thức cảm tính, và phần ba bao gồm các ứng dụng của họ trong phát triển sản phẩm mới và nghiên cứu người tiêu dùng. Cuối cùng, phần bốn khám phá các ứng dụng của các phương pháp nhanh chóng trong việc thử nghiệm các quần thể cụ thể.

1 The use of rapid sensory methods in R&D and research: an introduction 3
J. Delarue
1.1 Introduction and context 3
1.2 Methodological evolution 8
1.3 Consequences on sensory activities 14
1.4 Conclusions 20
References 22

2 Alternative methods of sensory testing: advantages and disadvantages 27
H. Stone
2.1 Introduction 27
2.2 The subjects in sensory testing 28
2.3 Methods in sensory testing 30
2.4 Further important considerations in sensory testing 37
2.5 Developing descriptive analysis capability 39
2.6 Other descriptive methods 48
2.7 Future trends 49
2.8 Conclusions 50
References 50

3 Measuring sensory perception in relation to consumer behavior 53
J.E. Hayes
3.1 Introduction 53
3.2 Sensation 54
3.3 Hedonics 58
3.4 Measuring product use and intake 60
3.5 Linking sensations, liking, and intake 61
3.6 Summary 63
References 63

4 Insights into measuring emotional response in sensory and consumer research 71
M. Ng, J. Hort
4.1 Introduction 71
4.2 Defining emotion 72
4.3 The importance of measuring emotions in sensory and
consumer research 73
4.4 Approaches to measuring emotional response 75
4.5 Verbal self-report emotion lexicon 77
4.6 Application of verbal self-report emotion techniques in the
sensory and consumer field 78
4.7 Relating sensory properties to consumers’ emotional response 84
4.8 Unresolved issues and topics for future research in verbal
self-report emotion measurement 86
References 87

5 Expedited procedures for conceptual profi ling of brands, products and packaging 91
D.M.H. Thomson
5.1 Introduction 91
5.2 Fundamentals of new product success and failure 92
5.3 Measurement using direct scaling 93
5.4 Concepts, conceptualisation and conceptual structure 95
5.5 Emotion profi ling versus conceptual profi ling – some theoretical
considerations 97
5.6 Conceptual profiling in practice 99
5.7 Applications and case studies 105
5.8 Conclusion 116
Acknowledgements 117
References 117
Part Two Rapid methods for sensory profiling 119

6 Flash Profi le, its evolution and uses in sensory and consumer science 121
J. Delarue
6.1 The method and its origins 121
6.2 Flash Profi le (FP) methodology through an example: evaluation
of dark chocolates 124
6.3 Further methodological considerations 132
6.4 Metrological properties of Flash Profile 134
6.5 Limitations of Flash Profile 137
6.6 Evolution in the use of Flash Profile 138
6.7 Conclusions and future trends 148
References 148

7 Free sorting as a sensory profi ling technique for product development 153
P. Courcoux, E.M. Qannari, P. Faye
7.1 Introduction 153
7.2 The free sorting task 154
7.3 Statistical treatment of free sorting data 160
7.4 A case study in the automotive industry: understanding the
consumer perception of car body style 170
7.5 Conclusion 180
References 181

8 Free multiple sorting as a sensory profiling technique 187 C. Dehlholm
8.1 Introduction 187
8.2 Overview of free multiple sorting (FMS) 187
8.3 Theoretical framework 188
8.4 Practical framework and design of experiments 189
8.5 Implementation and data collection 190
8.6 Data analysis 191
8.7 Advantages, disadvantages and applications 194
8.8 Future trends and further information 195
References 195

9 Napping and sorted Napping as a sensory profiling technique 197
S. Lê, T.M. Lê, M. Cadoret
9.1 Introduction 197
9.2 From projective tests to Napping 197
9.3 From Napping to sorted Napping 206
9.4 Analysing Napping and sorted Napping data using the
R statistical software 210
9.5 Conclusion 212
References 213

10 Polarized sensory positioning (PSP) as a sensory profi ling technique 215
E. Teillet
10.1 Introduction 215
10.2 Polarized sensory positioning (PSP) methodologies 216
10.3 Data analyses 217
10.4 PSP and the taste of water 219
10.5 Discussion of the choice of the poles 223
10.6 Conclusion 224
References 224

11 Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome 227
G. Ares, S.R. Jaeger
11.1 Introduction 227
11.2 Implementation of check-all-that-apply (CATA) questions 229
11.3 Analysis of data from CATA questions 233
11.4 Case study: application of CATA questions for sensory
characterization of plain yoghurt 235
11.5 Pros, cons and opportunities of the application of CATA questions 240
11.6 Conclusions 242
Acknowledgments 242
References 242

12 Open-ended questions in sensory testing practice 247
B. Piqueras-Fiszman
12.1 Introduction 247
12.2 General pros and cons of open-ended questions 249
12.3 When open-ended questions are appropriate 251
12.4 Processing the answers: from raw to clean data 252
12.5 Analysing the data: getting valuable outcomes from different
applications 255
12.6 Future trends and social media 261
12.7 Conclusions 264
References 265

13 Temporal dominance of sensations (TDS) as a sensory profi ling technique 269
N. Pineau, P. Schilch
13.1 Introduction 269
13.2 Overview of temporal dominance of sensations (TDS) 270
13.3 TDS experiment and panel training 272
13.4 Data analysis: representation of the sequence 279
13.5 Data analysis: representation of the product space 284
13.6 Data analysis: comparison between products 287
13.7 Panel performance 291
13.8 Some applications 295
13.9 Future trends in TDS 299
13.10 Conclusion 302
References 304

14 Ideal profi ling as a sensory profiling technique 307
T. Worch, P.H. Punter
14.1 Introduction 307
14.2 Principle and properties of the Ideal Profile Method (IPM) 309
14.3 IPM, a tool for product development and product optimization 313
14.4 Additional valuable properties of the IPM 316
14.5 Illustration of the Ideal Profile Analysis (IPA) 319
14.6 Conclusions 328
References 330
Part Three Applications in new product development
and consumer research 333

15 Adoption and use of Flash Profi ling in daily new product development: a testimonial 335
C. Petit, E. Vanzeveren
15.1 Introduction 335
15.2 Flash Profi le as a starting point 335
15.3 Flash Profi le as a reference methodology 338
15.4 Limitations and perspectives in the use of Flash Profile 341
15.5 Conclusion 343
References 343

16 Improving team tasting in the food industry 345
M. Rogeaux
16.1 Introduction: the ever-increasing importance of new tasting
methods within the project teams 345
16.2 Precise analysis of the concrete situations where evaluation
by team tasting is appropriate 346
16.3 Analysis of opportunities and constraints linked to project team
evaluation 347
16.4 An approach adapted to Danone’s needs but integrated with the
limits of the team tasting 348
16.5 Implementation examples (common in R&D field) 357
16.6 Analysis and prospects 360
References 361

17 Alternative methods of sensory testing: working with chefs, culinary
professionals and brew masters 363
M.B. Frøst, D. Giacalone, K.K. Rasmussen
17.1 Introduction 363
17.2 Background: fast descriptive methods and persons with no
formal sensory training in sensory tests 363
17.3 Data analysis of projective descriptive methods 365
17.4 Case study 1: brewers and novices assessing beer 367
17.5 Results and discussion of partial napping of beer 368
17.6 Case study 2: exploring the world of spice blends and pastes
with chefs and other food experts 371
17.7 Results and discussion of spice blends and pastes 373
17.8 General discussion and recommendations 377
References 379
Appendix: Projective mapping versus napping (see also Chapter 9) 382

18 Sensory testing with flavourists: challenges and solutions 383
B. Veinand
18.1 Introduction 383
18.2 Roles and responsibilities 384
18.3 Different ways of working 386
18.4 Strategies to complement both types of expertise 390
18.5 Future trends 397
References 398

19 Projective Flash Profi le from experts to consumers: a way to reveal
fragrance language 401
S. Ballay, E. Loescher, G. Gazano
19.1 Introduction: an industrial approach to the assessment of fragrances 401
19.2 Flash Profi le of fragrances: perfumers vs consumers 401
19.3 An extension to Flash Profi le of fragrances with consumers:
beyond sensory description 410
19.4 Discussion and conclusion 423
References 424

20 Use of rapid sensory methods in the automotive industry 427
D. Blumenthal, N. Herbeth
20.1 Introduction 427
20.2 Example 1: gearbox sensations and comfort 430
20.3 Example 2: role and lateral support perception 435
20.4 Example 3: idle noises of diesel engines 444
20.5 Conclusion: pros and cons of rapid sensory methods in the
automotive context 450
References 451

21 Testing consumer insight using mobile devices: a case study of a
sensory consumer journey conducted with the help of mobile research 455
D. Lutsch, R. Möslein, M. Strack, S. Kunze
21.1 Mobile research: status quo 455
21.2 Mobile sensory research: a new mobile research method 456
21.3 Case study: a sensory consumer journey conducted with the
help of mobile research 459
21.4 Summary and discussion 466
21.5 Conclusion 468
References 469
Part Four Applications in sensory testing with specifi c
populations and methodological consequences 471

22 Sensory testing in new product development: working with children 473
S. Nicklaus
22.1 Introduction 473
22.2 Reasons for studying sensory aspects in children 474
22.3 How to organize sensory evaluation testing with children 475
22.4 Application of different sensory evaluation techniques to
children of different ages 476
22.5 Conclusion 480
22.6 Future trends 480
22.7 Sources of further information 481
References 481

23 Sensory testing in new product development: working with
older people 485
I. Maitre, R. Symoneaux, C. Sulmont-Rossé
23.1 Introduction 485
23.2 The elderly market: a challenge between needs and pleasure 485
23.3 The heterogeneity of the elderly 487
23.4 Impact of age and dependence on performance at a sensory task:
key fi ndings on scale use in a monadic sequential presentation 491
23.5 Running sensory descriptive analysis with an elderly panel:
recommendations 497
23.6 Conclusion and future trends 503
Acknowledgements 504
References 505

24 Empathy and Experiment™: dealing with the algebra of the mind
to understand and change food habits 509
H.R. Moskowitz, M. Reisner, L. Ettinger Lieberman, B. Batalvi, M. Beg
24.1 Introduction 509
24.2 The origins of the study 509
24.3 Background: Golden Rice – the positives 510
24.4 Background: Golden Rice – the negatives 512
24.5 Empathy and Experiment™: the two halves of the approach 512
24.6 The value of experimentation and implementation of Golden
Rice evaluations among Pakistanis 516
24.7 Summary of the elements and process of the experiment 518
24.8 The material of the interview and analysis of structured
experimental design data 521
24.9 Explicating the results – the total panel versus gender 525
24.10 Culture-mind-set segments 528
24.11 Summary and future trends 535
Acknowledgment 536
References 536

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