Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley

Summary For food scientists and industrials, descriptive profiling is an essential tool that involves the evaluation of both the qualitative and quantitative sensory characteristics of a product by a panel. Recently, in response to industrial demands to develop faster and more cost-effective methods of descriptive analysis, several methods have been offered as alternatives to conventional profiling. These methods can be classified in three families: (i) verbal-based methods (flash profile and check-all-that-apply), (ii) similarity-based methods (free sorting task and projective mapping aka Napping � ) and (iii) reference-based methods (polarised sensory positioning and pivot profile). We successively present these three classes of methods in terms of origin, principles, statistical analysis, applications to food products, variations of the methods and the Pros and Cons.

Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science

Summary
For food scientists and industrials, descriptive profiling is an essential tool that involves the evaluation of both the qualitative and quantitative sensory characteristics of a product by a panel. Recently, in response to industrial demands to develop faster and more cost-effective methods of descriptive analysis, several methods have been offered as alternatives to conventional profiling. These methods can be classified in three families: (i) verbal-based methods (flash profile and check-all-that-apply), (ii) similarity-based methods (free sorting task and projective mapping aka Napping®) and (iii) reference-based methods (polarised sensory positioning and pivot profile). We successively present these three classes of methods in terms of origin, principles, statistical analysis, applications to food products, variations of the methods and the Pros and Cons.

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Quick and dirty but still pretty good: a review of new descriptive methods in food science

https://www.utdallas.edu/~herve/Abdi-AVCC07_Pretty-tmp.pdf

A.W. MacRae

Papers

Assessing the similarity of odours by sorting and by triadic comparison

Patterns of odour similarity among carbonyls and their mixtures