Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map

Food Quality and Preference

Volumn 17, Issue 7-8, 2006, Pages 562-571

  Cartier, Raphaelle ^a   Rytz, Andreas ^a   Lecomte, Angèle ^b   Poblete, Fabienne ^a   Krystlik, Jocelyne ^b   Belin, Emmanuelle ^a   Martin, Nathalie ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Nestlé France ^*  (France)

Author keywords

Description; Product mapping; Quantitative descriptive analysis; Sorting

Indexed keywords

EID: 33747623989     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2006.03.020     Document Type: Article

References (31)

1. Bijmolt T., and Wedel M. The effects of alternative methods of collecting similarity data for multidimensional scaling. International Journal of Research in Marketing 12 (1995) 363-371
2. Biosystèmes. FIZZ: Logiciel de gestion de l'analyse sensorielle et des tests consommateurs (1990), Couternon, France
3. Chollet S., and Valentin D. Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin. L'année psychologique 100 (2000) 11-36
4. Chollet S., and Valentin D. Impact of training on beer flavour perception and description: are trained and untrained panelists really different?. Journal of Sensory Studies 16 (2001) 601-618
5. Falahee M., and MacRae A. Perceptual variation among drinking waters: the reliability of sorting and ranking data for multidimensional scaling. Food Quality and Preference 8 (1997) 389-394
6. Faye P., Bremaud D., Durand Daubin M., Courcoux P., Giboreau A., and Nicod H. Food Quality and Preference 15 (2004) 781-791
7. Gawel R., Iland P.G., and Francis I.L. Characterizing the astringency of red wine: a case study. Food Quality of Preference 12 (2001) 83-94
8. Giboreau A., Navarro S., Faye P., and Dumortier J. Sensory evaluation of automotive fabrics: the contribution of categorization tasks and non-verbal information to set-up descriptive method of tactile properties. Food Quality and Preference 12 (2001) 311-322
9. Heymann H. A comparison of descriptive analysis of vanilla by two independently trained panels. Journal of Sensory Studies 9 (1994) 21-32
10. Hintze, J. (2001). Number Cruncer Statistical Systems, Karysville, Utah.
11. Hollins M., Faldowski R., and Rao S. Perceptive dimension of tactile surface texture: a multidimensional scaling analysis. Perception and Psychophysics 54 6 (1993) 697-705
12. Joliffe I.T. Principal component analysis. 2nd ed. (2002), Springer-Verlag, New York pp. 269-296
13. Kruskal J.B. Multidimensional scaling by optimizing goodness of fit to a nonmetric hypothesis. Psychometrika 29 (1964) 1-27
14. Lawless H.T. Exploration of fragrances categories and ambiguous odors using multidimensional scaling and cluster analysis. Chemical Senses 17 (1989) 403-415
15. Lawless H.T. Descriptive analysis of complex odours: reality, model or illusion?. Food Quality and Preference 10 (1999) 325-332
16. Lawless H.T., and Glatter S. Consistency of multidimensional scaling models derived from odor sorting. Journal of Sensory Studies 5 (1990) 217-230
17. Lawless H.T., Sheng N., and Knoops S.S.C.P. Multidimensional scaling of sorting data applied to cheese perception. Food Quality and Preference 6 (1995) 91-98
18. Lim J., and Lawless H.T. Qualitative differences of divalents salts: multidimensional scaling and cluster analysis. Chemical Senses 30 (2005) 719-726
19. McAdams S., Winsberg S., Donnadieu S., De Doete G., and Krimphoff J. Perceptual scaling of synthesized timbres: common dimensions, specificities and latent panelists classes. Psychological Research 58 (1995) 177-192
20. McRae A.W., Howgate P., and Geelhoed E.N. Assessing the similarity of odours by sorting and by triadic comparison. Chemical Senses 15 (1990) 691-699
21. Piombino P., Nicklaus S., Le Fur Y., Moio L., and Le Quéré J.L. Selection of products presenting flavour characteristics: an application to wine. American Journal of Enology and Viticulture 55 1 (2004) 27-34
22. Popper R., and Heymann H. Analyzing differences among products and panelists by multidimensional scaling. In: Naes T., and Risvik E. (Eds). Multivariate analysis of data in sensory science (1996), Elsevier, Amsterdam 159-184
23. Rawcliffe T., Howgate P., and Geelhoed E.N. Patterns of odours similarity among carbonyls and their mixture. Chemical Senses 17 (1992) 119-125
24. Robert P., and Escoffier Y. A unifying tool for linear multivariate statistical methods: the Rv-coefficient. Applied Statistics 25 (1976) 257-265
25. Rodrigue N., Guillet M., Fortin J., and Martin J.F. Comparing information obtained from ranking and descriptive tests of four sweet corn products. Food Quality and Preference 11 (2000) 47-54
26. Roudaut G., Dacremont C., Vallès Pàmies B., Colas B., and Le Meste M. Crispiness: a critical review on sensory and materials science approaches. Trends in Food Science and Technology 13 (2002) 217-227
27. Saint Eve A., Paci-Kora E., and Martin N. Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies. Food Quality and Preference 15 (2004) 655-668
28. Stone H., Sidel J., Oliver S., Woosley A., and Singleton R.C. Sensory evaluation by descriptive analysis. Food Technology 28 (1974) 24-34
29. Tang C., and Heymann H. Multidimensional sorting, similarity scaling and free-choice profiling of grape jellies. Journal of Sensory Studies 17 (1999) 493-509
30. Togenson W.S. Multidimensional scaling. Theory and method. Psychometriky 17 (1952) 401-419
31. Yang H.H., and Lawless H.T. Descriptive analysis of divalent salts. Journal of Sensory Studies 20 (2005) 97-113