Free sorting task

Novel Techniques in Sensory Characterization and Consumer Profiling

Volumn , Issue , 2014, Pages 207-228

  Chollet, Sylvie ^a   Valentin, Dominique ^b   Abdi, Hervé ^c  

^a UNIVERSITÉ CATHOLIQUE DE LILLE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITY OF TEXAS AT DALLAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84924333634     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b16853     Document Type: Chapter

References (71)

1. Abdi, H. 2007a. RV coefficient and congruence coefficient. In N.J. Salkind (ed.): Encyclopedia of Measurement and Statistics. Thousand Oaks, CA: Sage. pp. 849-853.
2. Abdi, H. 2007b. Metric multidimensional scaling. In N.J. Salkind (ed.): Encyclopedia of Measurement and Statistics. Thousand Oaks, CA: Sage. pp. 598-605.
3. Abdi, H., Dunlop, J.P., and Williams, L.J. 2009. How to compute reliability estimates and display confidence and tolerance intervals for pattern classifiers using the bootstrap and 3-way multidimensional scaling (DISTATIS). NeuroImage 45: 89-95.
4. Abdi, H. and Valentin, D. 2007a. Multiple factor analysis. In N.J. Salkind (ed.): Encyclopedia of Measurement and Statistics. Thousand Oaks, CA: Sage. pp. 657-663.
5. Abdi, H. and Valentin, D. 2007b. Multiple correspondence analysis. In N.J. Salkind (ed.): Encyclopedia of Measurement and Statistics. Thousand Oaks, CA: Sage. pp. 651-657.
6. Abdi, H. and Valentin, D. 2007c. Some new and easy ways to describe, compare, and evaluate products and assessors. In D. Valentin, D.Z. Nguyen, and L. Pelletier (eds.): New Trends in Sensory Evaluation of Food and Non-food Products. Ho Chi Minh, Vietnam: Vietnam National University-Ho Chi Minh City Publishing House. pp. 5-18.
7. Abdi, H., Valentin, D., Chollet, S., and Chrea, C. 2007. Analyzing assessors and products in sorting tasks: DISTATIS, theory and application. Food Quality and Preference 18: 627-640.
8. Abdi, H., Valentin, D., O’Toole, A.J., and Edelman, B. 2005. DISTATIS: The analy-sis of multiple distance matrices. Proceedings of the IEEE Computer Society: International Conference on Computer Vision and Pattern Recognition, San Diego, CA, pp. 42-47.
9. Abdi, H. and Williams, L.J. 2010. Principal component analysis. Wiley Interdisciplinary Reviews: Computational Statistics 2: 433-459.
10. Abdi, H., Williams, L.J., and Valentin, D. 2013. Multiple factor analysis. Wiley Interdisciplinary Reviews: Computational Statistics 5: 149-179.
11. Abdi, H., Williams, L.J., Valentin, D., and Bennani-Dosse, M. 2012. STATIS and DISTATIS: Optimum multi-table principal component analysis and three way metric multidimensional scaling. Wiley Interdisciplinary Reviews: Computational Statistics 4: 124-167.
12. Ballester, J., Abdi, H., Langlois, J., Peyron, D., and Valentin, D. 2009. The odors of colors: Can wine expert or novices distinguish the odors of white, red, and rosé wines? Chemosensory Perception 2: 203-213.
13. Ballester, J., Dacremont, C., Le Fur, Y., and Etievant, P. 2005. The role of olfaction in the elaboration and use of the Chardonnay wine concept. Food Quality and Preference 16: 351-359.
14. Ballester, J., Patris, B., Symoneaux, R., and Valentin, D. 2008. Conceptual vs. perceptual wine spaces: Does expertise matter? Food Quality and Preference 19: 267-276.
15. Bécue-Bertaut, M. and Lê, S. 2011. Analysis of multilingual labeled sorting tasks: Application to a cross-cultural study in wine industry. Journal of Sensory Studies 26: 299-310.
16. Beguin, P. 1993. La classification et la dénomination de parfums chez des experts et des novices, Thèse de Doctorat, Université de Louvain, Louvain-la-Neuve, Belgique.
17. Blancher, G., Chollet, S., Kesteloot, R., Nguyen, D., Cuvelier, G., and Sieffermann, J.-M. 2007. French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies. Food Quality and Preference 18: 560-575.
18. Blancher, G., Clavier, B., Egoroff, C., Duineveld, K., and Parcon, J. 2012. A method to investigate the stability of a sorting map. Food Quality and Preference 23: 36-43.
19. Cadoret, M. and Husson, F. 2013. Construction and evaluation of confidence ellipses applied at sensory data. Food Quality and Preference 28: 106-115.
20. Cadoret, M., Lê, S., and Pagès, J. 2009. A Factorial Approach for Sorting Task data (FAST). Food Quality and Preference 20: 410-417.
21. Cadoret, M., Lê, S., and Pagès, J. 2011. Statistical analysis of hierarchical sorting data. Journal of Sensory Studies 26: 96-105.
22. Campo, E., Do, V.B., Ferreira, V., and Valentin, D. 2008. Sensory properties of a set of commercial Spanish monovarietal young white wines. A study using sorting tasks, lists of terms and frequency of citation. Australian Journal of Grape and Wine Research 14: 104-115.
23. Cartier, R., Rytz, A., Lecomte, A., Poblete, F., Krystlik, J., Belin, E., and Martin, N. 2006. Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map. Food Quality and Preference 17: 562-571.
24. Chollet, S., Lelièvre, M., Abdi, H., and Valentin, D. 2011. Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask. Food Quality and Preference 22: 507-520.
25. Chollet, S. and Valentin, D. 2001. Impact of training on beer flavor perception and description: Are trained and untrained assessors really different? Journal of Sensory Studies 16: 601-618.
26. Chrea, C., Valentin, D., Sulmont-Rossé, C., Ly, M.H., Nguyen, D., and Abdi, H. 2005. Semantic, typicality and odor representation: A cross-cultural study. Chemical Senses 30: 37-49.
27. Clark, H.H. 1968. On the use and meaning of propositions. Journal of Verbal Learning and Verbal Behavior 7: 421-431.
28. Courcoux, P., Qannari, E.M., Taylor, Y., Buck, D., and Greenhoff, K. 2012. Taxonomic free sorting. Food Quality and Preference 23: 30-35.
29. Coxon, A.P.M. 1999. Sorting Data: Collection and Analysis. Thousand Oaks, CA: Sage.
30. Deegan, K.C., Koivisto, L., Näkkilä, L.J., Hyvönen, L., and Tuorila, H. 2010. Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes. Food Science and Technology 43: 393-400.
31. Dehlholm, C., Brockhoff, P.B., and Bredie, W.L.P. 2012a. Confidence ellipses: A variation based on parametric bootstrapping applicable on multiple factor analysis results for rapid graphical evaluation. Food Quality and Preference 26: 278-280.
32. Dehlholm, C., Brockhoff, P.B., Meinert, L., Aaslyng, M.D., and Bredie, W.L.P. 2012b. Rapid descriptive sensory methods-Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference 26: 267-277.
33. Derndorfer, E. and Baierl, A. 2006. Development of an aroma map of spices by multidimensional scaling. Journal of Herbs, Spices & Medicinal Plants 12: 39-50.
34. Dravineks, A. 1982. Odor quality: Semantically generated multidimensional pro-files are stable. Science 218: 799-801.
35. Escofier, B. and Pagès, J. 1983. Méthode pour l’analyse de plusieurs groupes de variables: Application à la caractérisation des vins rouges du Val de Loire. Revue de Statistique Appliquée 31: 43-59.
36. Falahee, M. and MacRae, A.W. 1995. Consumer appraisal of drinking water: Multidimensional scaling analysis. Food Quality and Preference 6: 327-332.
37. Falahee, M. and MacRae, A.W. 1997. Perceptual variation among drinking waters: The reliability of sorting and ranking data for multidimensional scaling. Food Quality and Preference 8: 389-394.
38. Faye, P., Brémaud, D., Durand-Daubin, D., Courcoux, P., Giboreau, A., and Nicod, A. 2004. Perceptive free sorting and verbalization tasks with naive sub-jects: An alternative to descriptive mappings. Food Quality and Preference 15: 781-791.
39. Faye, P., Brémaud, D., Teillet, E., Courcoux, P., Giboreau, A., and Nicod, H. 2006. An alternative to external preference mapping based on consumer perceptive mapping. Food Quality and Preference 17: 604-614.
40. Giboreau, A., Navarro, S., Faye, P., and Dumortier, J. 2001. Sensory evaluation of automotive fabrics: The contribution of categorization tasks and non verbal information to set-up a descriptive method of tactile properties. Food Quality and Preference 12: 311-322.
41. Gygi, B., Kidd, G.R., and Watson, C.S. 2007. Similarity and categorization of environmental sounds. Perception and Psychophysics 69: 839-855.
42. Heymann, H. 1994. A comparison of free choice profiling and multidimensional scaling of vanilla samples. Journal of Sensory Studies 9: 445-453.
43. Hoek, A.C., Van Boekel, M., Voordouw, J., and Luning, P.A. 2011. Identification of new food alternatives: How do consumers categorize meat and meat substitutes? Food Quality and Preference 22: 371-383.
44. Hulin, W.S. and Katz, D. 1935. The Frois-Wittmann pictures of facial expression. Journal of Experimental Psychology 18: 482-498.
45. Imai, S. 1966. Classification of sets of stimuli with different stimulus characteristics and numerical properties. Perception and Psychophysics 1: 48-54.
46. Kirkland, J., Bimler, D., Drawneek, A., McKim, M., and Schölmerich, A. 2000. A quantum leap in the analyses and interpretation of attachment sort items. In B. Vaughn, E. Waters, G. Posada, and D. Teti (eds.): Patterns of Secure Base Behavior: Q-Sort Perspectives on Attachment and Caregiving in Infancy and Childhood. Hillsdale, NJ: Lawrence Erlbaum.
47. Lawless, H.T. 1989. Exploration of fragrances categories and ambiguous odors using multidimensional scaling and cluster analysis. Chemical Senses 14: 349-360.
48. Lawless, H.T. and Glatter, S. 1990. Consistency of multidimensional scaling models derived from odor sorting. Journal of Sensory Studies 5: 217-230.
49. Lawless, H.T., Sheng, N., and Knoops, S.S.C.P. 1995. Multidimensional scaling of sorting data applied to cheese perception. Food Quality and Preference 6: 91-98.
50. Lelièvre, M., Chollet, S., Abdi, H., and Valentin, D. 2008. What is the validity of the sorting task for describing beers? A study using trained and untrained assessors. Food Quality and Preference 19: 697-703.
51. Lelièvre, M., Chollet, S., Abdi, H., and Valentin, D. 2009. Beer trained and untrained assessors rely more on vision than on taste when they categorize beers. Chemosensory Perception 2: 143-153.
52. Lim, J. and Lawless, H.T. 2005. Qualitative differences of divalent salts: Multi-dimensional scaling and cluster analysis. Chemical Senses 30: 719-726.
53. MacRae, A.W., Rawcliffe, T., Howgate, P., and Geelhoed, E.N. 1992. Patterns of odour similarity among carbonyls and their mixtures. Chemical Senses 17: 119-125.
54. Miller, G.A. 1956. The magic number seven plus or minus two: Some limits of our capacity for processing information. Psychological Review 63: 81-97.
55. Miller, G.A. 1969. A psychological method to investigate verbal concepts. Journal of Mathematical Psychology 6: 169-191.
56. Nava Guerra, M.T., Chollet, S., Gufoni, V., Patris, B., and Valentin, D. 2004. Chemo-Sensorial Expertise and Categorization: The Case of Beers. Dijon, France: European Chemoreception Research Organisation.
57. Parr, W.V., Valentin, D., Green, J.A., and Dacremont, C. 2010. Evaluation of French and New Zealand Sauvignon wines by experienced French wine assessors. Food Quality and Preference 21: 56-64.
58. Patris, B., Gufoni, V., Chollet, S., and Valentin, D. 2007. Impact of training on strategies to realize a beer sorting task: Behavioral and verbal assessments. In D. Valentin, D.Z. Nguyen, and L. Pelletier (eds.): New Trends in Sensory Evaluation of Food and Non-Food Products. Ho Chi Minh, Vietnam: Vietnam National University-Ho Chi Minh City Publishing House.
59. Picard, D., Dacremont, C., Valentin, D., and Giboreau, A. 2003. Perceptual dimensions of tactile textures. Acta Psychologica 114: 165-184.
60. Piombino, P., Nicklaus, S., LeFur, Y., Moio, L., and Le Quéré, J. 2004. Selection of products presenting given flavor characteristics: An application to wine. American Journal of Enology and Viticulture 55: 27-34.
61. Qannari, E.M., Cariou, V., Teillet, E., and Schlich, P. 2009. SORT-CC: A procedure for the statistical treatment of free sorting data. Food Quality and Preference 21: 302-308.
62. Rao, V.R. and Katz, R. 1971. Alternative multidimensional scaling methods for large stimulus sets. Journal of Marketing Research 8: 488-494.
63. Saint-Eve, A., Paçi Kora, E., and Martin, N. 2004. 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: 655-668.
64. Santosa, M., Abdi, H., and Guinard, J.X. 2010. A modified sorting task to investigate consumer perceptions of extra virgin olive oils. Food Quality and Preference 21: 881-892.
65. Solomon, G.E.A. 1997. Conceptual change and wine expertise. Journal of the Learning Sciences 6: 41-60.
66. Soufflet, I., Calonnier, M., and Dacremont, C. 2004. A comparison between industrial experts’ and novices’ haptic perception organization: A tool to identify descriptors of handle of fabrics. Food Quality and Preference 15: 689-699.
67. Stevens, D.A. and O’Connell, R.J. 1996. Semantic-free scaling of odor quality. Physiological Behavior 60: 211-215.
68. Takane, Y. 1980. Analysis of categorizing behavior by a quantification method. Behaviometrika 8: 75-86.
69. Tang, C. and Heymann, H. 1999. Multidimensional sorting, similarity scaling and free choice profiling of grape jellies. Journal of Sensory Studies 17: 493-509.
70. Teillet, E., Schlich, P., Urbano, C., Cordelle, S., and Guichard, E. 2010. Sensory methodologies and the taste of water. Food Quality and Preference 21: 967-976.
71. Thuillier, B. 2007. Rôle du CO2 dans l’appréciation organoleptique des cham-pagnes-Expérimentation et apports méthodologiques. Thèse de Doctorat, Université de Reims, Reims, France.