Thank you for being here

4Th student
Sarun Phaosathienpan and Kallayanee Tengpongsathon
Faculty of Agro- Industry , KMITL

All most of this slides come from SPISE2012

http://conferences.hcmut.edu.vn/spise2012/
We love to say thank you for your kindness
and nice slides

NEW DESCRIPTIVE METHODS

IN FOOD SCIENCE
Integrating Sensory Evaluation into Product
Development
All most of this slides come from
SPISE2012.
We love to say thank you for your
kindness and nice slides

Contents :
Overview
Consumer test (Hedonic)
PCA
Flash Profile
CATA
NAPPING

From : Valentin & Phu , 2012a

Understanding consumer
preferences for product
From : Valentin & Phu , 2012a

Why doing consumer tests?

Prevent problems by testing products in advance
instead of after problems exist
It measures preferences for products or magnitude
of like/dislike for a product

Increase repeat sales, customer loyalty, prevent

returns and claims, avoids bad publicity.
From : Valentin & Phu , 2012b

Practical 1
Understanding consumer preferences for
orange juices

A beverage company would like to develop

healthy drinks such as orange juices.
The chief R&D officer asked his team to
carry out a consumer test in order to
develop a product that meets consumer
preference
From : Valentin & Phu , 2012a

Practical 1
Understanding consumer preferences for
orange juices
Step 1: Prepare the
tasting

Pictures from SPISE2012

workshop

Step 2: Carry out the test

Pictures from SPISE2012

workshop

Practical 1
Understanding consumer preferences for
orange juices
Step 3: Key in the data

Pictures from SPISE2012

workshop

Pictures from SPISE2012

workshop

Practical 1
Understanding consumer preferences for orange juices
Results

Data from SPISE2012 workshop

Practical 1
Understanding consumer preferences for orange juices
Results
Hedonic Scroe of orange juice
7.0
6.2

6.1

6.0

5.4
4.9

5.0
4.0

3.3

3.2

3.0
2.2

2.6

2.4

2.0
1.0
0.0

Data from SPISE2012 workshop

5.0

Practical 1
Understanding consumer preferences for orange juices
Results

LSD test

Data from SPISE2012 workshop

Practical 1
Understanding consumer preferences for orange juices
BOSS, the
products are
different !!
T^T

So
what!!?

Descriptive analysis (DA)

From : Valentin & Phu , 2012b

What is descriptive analysis?

Descriptive analysis is used to describe the
sensory characteristics of a product, and to use
these characteristics to quantify differences
between products

Sensory profiles

From: Valentine & Abdi, 2012

Classic descriptive analysis

4-steps of process:
1. Panel selection
2. Development of a lexicon for appearance, odor,
Flavor, texture, mouth feel and after-taste
3. Training
4. Rating of the products

Sensory profiles

From: Valentine & Abdi, 2012

What is sensory evaluation?

Sensory evaluation is a scientific technique that uses
human senses to evaluate the quality of foods and
materials.

From : Valentin & Phu , 2012b

Why using sensory evaluation in food science?

Quality
control

Packaging

Sensory
evaluation

R&D

From : Valentin & Phu , 2012b

Marketing

Sensory evaluation

Products can be evaluated on:

Texture (mouth feel)
Taste of flavor
Appearance or color
Smell or aroma
Hearing

(Review) : Preference mapping

Preference mapping concept

People is the same within his/her house

House 1

House 2

If n = 10 guys.
How many houses should have?

House 3

Preference mapping concept

Attributes are correlation within PCi
Sensory Attributes :

PC1

Sweetness
Fresh Liking score
Acidic Artificial
Bitterness
Fruity Sad
Vanilla flavor

PC2

PC3

Preference mapping for Food Science

Sensory attributes :

Chemical attributes :

Preference mapping

PC2

PC2

PC1

Adapted from: Husson et al., 2010

PC1

Preference mapping
Bi-plot between product positioning and Descriptors

Advantage and inconvenient of

conventional descriptive method

Accurate
Precise
Repeatable

BUT

Need a long training

Time consuming
Expensive

Need faster and cheaper

Methods with no training

From: Valentine & Abdi, 2012

New descriptive methods in food science

Food companies more demand new faster and
cost effective method.
Some new and easy ways to describe, compare
and evaluate products and assessors.
CATA, Flash profiles, Napping

Verbal-based methods:
Flash Profile & CATA
From: Valentin & Abdi , 2012

Flash profile
Flash Profile (FP) is a sensory descriptive
method derived from Free Choice Profiling
where each panelist chooses and uses his/her
own words to evaluate the whole product set
comparatively
Describe rapidly the sensory
characteristic of a product set
From: Valentin & Abdi,2012

Flash profile
Product : lager beer

Sapporo

Casablanca

Page 24
Carlsberg

From: Valentin & Abdi,2012

Tsingtao

Flash profile

From: Valentin & Abdi,2012

Flash profile

From: Valentin & Abdi,2012

Flash profile

Multiple Factor Analysis (MFA)

In R Program
FactoMineR Package
From: Valentin & Abdi,2012

Flash profile

From: Valentin & Abdi,2012

Check-All-That-Apply
CATA or pick any approach
First used in marketing research for studying
perception of different brand (Valentine et al., 2012)

CATA

From: Valentin & Abdi 2012

How to perform CATA?

Instruction
Please taste the product in front of you and check, the list below, all the attribute
that you consider appropriate to describe the product. You can select as many as
attribute you can and you can take as much time as needed

Code

From: Valentin & Abdi, 2012

How to analyze CATA?

To analyze the data

1. Build a data table for each assessor
2. Add the data table
3. Correspondence analysis - CA

1: selected attribute
0: non selected attribute

CA

Adapted From: Valentin & Abdi, 2012

To analyze CATA with FactoMineR package

of R program

One of Similarity-based methods:

Projective mapping(aka Napping)
From: Chollet ,2012

Why Similarity-based methods?

One of the main issues with verbal-based method is
heavily on an analytical perception of the products
and ability to translate sensations into words. (Valentin
et al., 2012)
Similarity-based methods

Sorting task

Projective mapping

Projective mapping(aka Napping)

Projective mapping also known as Napping is a
Variation over sorting task.
Position the products on the
piece of paper so that two
similar samples are close
together and two different
sample are far one from the
other
From: Chollet, 2012

A Photo. from Fac. agro-Industry, KMITL

Projective mapping

Smell and taste these beers, then make groups

according to their similarity.
You can make as many group as you want and group
together as many beers as you want.

Projective mapping
Malt
Grilled
Spicy
Sweet
Alcohol
Taste of amber
Sparkling
Coffee odor

Sweet
Fruity

Bitter

Application of Napping

Application of Napping

How to perform Projective Mapping

To analyze the data
1. Measure the x , y coordinates of each judge in a table
2. Multiple Factorial Analysis in SensoMineR Package

From: Chollet, 2012

How to perform Projective Mapping

From: Chollet, 2012

References
Chollet, S. (2012) Similarity-based methods: Sorting task & Projective mappign (aka Napping). SPISE 2012 :
Taste & Think . 3rd International Symposium, Integrating Sensory Evaluation into Product
Development. An Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26,
2012.
Husson, F., S. Le & P. Jrme,. (2011) Exploratory multivariate analysis by Example using R. CRC press.
Husson, F. & S. Le. (2010) FactoMineR: Multivariate Exploratory data analysis and Data Mining with R. R.
package version 1.19. Available from: URL: http:// CRAN. R- project.org/package=FactoMineR
R Development Core Team. 2010. R: A language and environment for statistical computing. R Foundation for
Statistical Computing, Vienna, Austria. ISBN 3-900051-07-0.Available from URL: http://www.rproject.org
Valentin, D. & P. V. Phu,. (2012a) Consumer testing. SPISE 2012 : Taste & Think . 3rd International Symposium,
Integrating Sensory Evaluation into Product Development. An Asian Perspective. University of
technology, Ho Chi Minh City, Vietnam. July 24-26, 2012
Valentin, D. & P. V. Phu,. (2012b) Overview of sensory evaluation and its applications. SPISE 2012 : Taste &
Think . 3rd International Symposium, Integrating Sensory Evaluation into Product Development. An
Asian Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012.
Valentin, D., S. Chollet, M. Leliver & H. Abdi,. (2012) Quick and dirty but still pretty good: a review of new
descriptive method in food science. International Journal of Food Science and Technology.
Valentin, D. & H. Abdi, (2012) Verbal-based methods: Flash profile & CATA. SPISE 2012 : Taste & Think . 3rd
International Symposium, Integrating Sensory Evaluation into Product Development. An Asian
Perspective. University of technology, Ho Chi Minh City, Vietnam. July 24-26, 2012.