Internal and External Quality Mapping as a New Approach to the Evaluation of Sensory Quality - a Case Study with Olive Oil

Journal of Sensory Studies

Volumn 27, Issue 5, 2012, Pages 332-343

  Delgado, Claudia ^a   Guinard, Jean Xavier ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIPLOTS; DESCRIPTIVE ANALYSIS; EXTERNAL QUALITY; EXTRA VIRGIN OLIVE OIL; GREEN FRUIT; INTERNAL QUALITY; OLIVE OIL; QUALITY RATINGS; REGRESSION METHOD; SENSORY ATTRIBUTES; SENSORY QUALITIES;

MAPPING; PRINCIPAL COMPONENT ANALYSIS; VEGETABLE OILS;

QUALITY CONTROL;

EID: 84867225998     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12000     Document Type: Article

References (30)

1. Carbonell, L., Izquierdo, L., Carbonell, I. and Costell, E. 2008. Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces. Food Qual. Prefer. 19, 71-78.
2. Cardello, A.V. 1995. Food quality: Relativity, context and consumer expectations. Food Qual. Prefer. 6, 163-170.
3. Carlucci, A., Monteleone, E., Braghieri, A. and Napolitano, F. 2009. Mapping the effect of information about animal welfare on consumer liking and willingness to pay for yogurt. J. Sensory Studies 24, 712-730.
4. Civille, G.V. 1991. Food quality: Consumer acceptance and sensory attributes. J. Food Qual. 14, 1-8.
5. Cliff, M.A. and King, M. 1999. Use of principal component analysis for the evaluation of judge performance at wine competitions. J. Wine Res. 10, 25-32.
6. Delgado, C. and Guinard, J.X. 2011. Sensory properties of Californian and imported extra virgin olive oil. J. Food Sci. 76, S170-S176.
7. Drake, S.L., Lopetcharat, K., Clark, S., Kwak, H.S., Lee, S.Y. and Drake, M.A. 2009. Mapping differences in consumer perception of sharp cheddar cheese in the United States. J. Food Sci. 74, S276-S285.
8. Elmore, J.R., Heymann, H., Johnson, J. and Hewett, J.E. 1999. Preference mapping: Relating acceptance of "creaminess" to a descriptive sensory map of a semi-solid. Food Qual. Prefer. 10, 465-475.
9. Gawel, R. and Godden, P.W. 2008. Evaluation of the consistency of wine quality assessments from expert wine tasters. Aust. J. Grape Wine Res. 14, 1-8.
10. Giusti, A., Bignetti, E. and Cannella, C. 2008. Exploring new frontiers in total food quality definition and assessment: From chemical to neurochemical properties. Food Bioprocess Technol. 1, 130-142.
11. Guerrero, L., Gou, P. and Arnau, J. 1997. Descriptive analysis of toasted almonds: A comparison between expert and semi-trained assessors. J. Sensory Studies 12, 39-54.
12. Guinard, J.-X., Yip, D., Cubero, E. and Mazzucchelli, R. 1998. Quality ratings by experts, and relation with descriptive analysis ratings: A case study with beer. Food Qual. Prefer. 10, 59-67.
13. Guinard, J.-X., Uotani, B. and Schlich, P. 2001. Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Qual. Prefer. 12, 243-255.
14. International Olive Council (IOC) 2007. Sensory Analysis of Olive Oil. Method for the organoleptic assessment of virgin olive oil, COI/T.20Doc.No15/Rev.2 September 2007.
15. Johansen, S.B., Hersleth, M. and Næs, T. 2010. A new approach to product set selection and segmentation in preference mapping. Food Qual. Prefer. 21, 188-196.
16. Lawless, H.T. 1995. Dimensions of sensory quality: A critique. Food Qual. Prefer. 6, 191-199.
17. Lawless, H.T. and Heymann, H. 1998. Sensory Evaluation of Food, Springer, New York, NY.
18. Lawless, H.T. and Liu, Y.-F. 1997. Evaluation of wine quality using a small-panel hedonic scaling method. J. Sensory Studies 12, 317-332.
19. Lovely, C. and Meullenet, J.-F. 2009. Comparison of preference mapping techniques for the optimization of strawberry yogurt. J. Sensory Studies 24, 457-478.
20. Morales, M.T., Luna, G. and Aparicio, R. 2005. Comparative study of virgin olive oil sensory defects. Food Chem. 91, 293-301.
21. Moskowitz, H.R. 1995. Food quality: Conceptual and sensory aspects. Food Qual. Prefer. 6, 157-162.
22. Noble, A.C., Williams, A.A. and Langron, S.P. 1997. Descriptive analysis and quality ratings of 1976 wines from four bourdeaux communes. In Descriptive Sensory Analysis in Practice ( M.C. Gacula Jr., ed.) pp. 335-350, Food & Nutrition Press, Inc., Trumbull, CT.
23. Oude Ophuis, P.A.M. and Van Trijp, H.C.M. 1995. Perceived quality: A market driven and consumer oriented approach. Food Qual. Prefer. 6, 177-183.
24. Thompson, J.L., Drake, M.A., Lopetcharat, K. and Yates, M.D. 2004. Preference mapping of commercial chocolate milks. J. Food Sci. 69, S406-S413.
25. Tubbs, J., Oupadissakoon, G., Lee, Y.S. and Meullenet, J.-F. 2010. Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension. Food Qual. Prefer. 21, 278-285.
26. Van Kleef, E., Van Trijp, H.C.M. and Luning, P. 2006. Internal versus external preference analysis: An exploratory study on end-user evaluation. Food Qual. Prefer. 17, 387-399.
27. Verdú Jover, A.J., Lloréns Montes, F.J. and Fuentes Fuentes, M.D.M. 2004. Measuring perceptions of quality in food products: The case of red wine. Food Qual. Prefer. 15, 453-469.
28. Yackinous, C., Wee, C. and Guinard, J.-X. 1999. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor. Food Qual. Prefer. 10, 401-409.
29. Yenket, R., Chambers, E., IV and Adhikari, K. 2011. A comparison of seven preference mapping techniques using four software programs. J. Sensory Studies 26, 135-150.
30. Zamora, M.C. and Guirao, M. 2004. Performance comparison between trained assessors and wine experts using specific sensory attributes. J. Sensory Studies 19, 530-545.