Part One: Evolution of the methods used for sensory profiling
1: The use of rapid sensory methods in R&D and research: an introduction
1.1 Introduction and context
1.2 Methodological evolution
1.3 Consequences on sensory activities
1.4 Conclusions
2: Alternative methods of sensory testing: advantages and disadvantages
2.1 Introduction
2.2 The subjects in sensory testing
2.3 Methods in sensory testing
2.4 Further important[...]
Part One: Evolution of the methods used for sensory profiling
1: The use of rapid sensory methods in R&D and research: an introduction
1.1 Introduction and context
1.2 Methodological evolution
1.3 Consequences on sensory activities
1.4 Conclusions
2: Alternative methods of sensory testing: advantages and disadvantages
2.1 Introduction
2.2 The subjects in sensory testing
2.3 Methods in sensory testing
2.4 Further important considerations in sensory testing
2.5 Developing descriptive analysis capability
2.6 Other descriptive methods
2.7 Future trends
2.8 Conclusions
3: Measuring sensory perception in relation to consumer behavior
3.1 Introduction
3.2 Sensation
3.3 Hedonics
3.4 Measuring product use and intake
3.5 Linking sensations, liking, and intake
3.6 Summary
4: Insights into measuring emotional response in sensory and consumer research
4.1 Introduction
4.2 Defining emotion
4.3 The importance of measuring emotions in sensory and consumer research
4.4 Approaches to measuring emotional response
4.5 Verbal self-report emotion lexicon
4.6 Application of verbal self-report emotion techniques in the sensory and consumer field
4.7 Relating sensory properties to consumers’ emotional response
4.8 Unresolved issues and topics for future research in verbal self-report emotion measurement
5: Expedited procedures for conceptual profiling of brands, products and packaging
5.1 Introduction
5.2 Fundamentals of new product success and failure
5.3 Measurement using direct scaling
5.4 Concepts, conceptualisation and conceptual structure
5.5 Emotion profiling versus conceptual profiling – some theoretical considerations
5.6 Conceptual profiling in practice
5.7 Applications and case studies
5.8 Conclusion
Part Two: Rapid methods for sensory profiling
6: Flash Profile, its evolution and uses in sensory and consumer science
6.1 The method and its origins
6.2 Flash Profile (FP) methodology through an example: evaluation of dark chocolates
6.3 Further methodological considerations
6.4 Metrological properties of Flash Profile
6.5 Limitations of Flash Profile
6.6 Evolution in the use of Flash Profile
6.7 Conclusions and future trends
7: Free sorting as a sensory profiling technique for product development
7.1 Introduction
7.2 The free sorting task
7.3 Statistical treatment of free sorting data
7.4 A case study in the automotive industry: understanding the consumer perception of car body style
7.4.3 Results
7.5 Conclusion
8: Free multiple sorting as a sensory profiling technique
8.1 Introduction
8.2 Overview of free multiple sorting (FMS)
8.3 Theoretical framework
8.4 Practical framework and design of experiments
8.5 Implementation and data collection
8.6 Data analysis
8.7 Advantages, disadvantages and applications
8.8 Future trends and further information
9: Napping and sorted Napping as a sensory profiling technique
9.1 Introduction
9.2 From projective tests to Napping
9.3 From Napping to sorted Napping
9.4 Analysing Napping and sorted Napping data using the R statistical software
9.5 Conclusion
10: Polarized sensory positioning (PSP) as a sensory profiling technique
10.1 Introduction
10.2 Polarized sensory positioning (PSP) methodologies
10.3 Data analyses
10.4 PSP and the taste of water
10.5 Discussion of the choice of the poles
10.6 Conclusion
11: Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome
11.1 Introduction
11.2 Implementation of check-all-that-apply (CATA) questions
11.3 Analysis of data from CATA questions
11.4 Case study: application of CATA questions for sensory characterization of plain yoghurt
11.5 Pros, cons and opportunities of the application of CATA questions
11.6 Conclusions
12: Open-ended questions in sensory testing practice
12.1 Introduction
12.2 General pros and cons of open-ended questions
12.3 When open-ended questions are appropriate
12.4 Processing the answers: from raw to clean data
12.5 Analysing the data: getting valuable outcomes from different applications
12.6 Future trends and social media
12.7 Conclusions
13: Temporal dominance of sensations (TDS) as a sensory profiling technique
13.1 Introduction
13.2 Overview of temporal dominance of sensations (TDS)
13.3 TDS experiment and panel training
13.4 Data analysis: representation of the sequence
13.5 Data analysis: representation of the product space
13.6 Data analysis: comparison between products
13.7 Panel performance
13.8 Some applications
13.9 Future trends in TDS
13.10 Conclusion
14: Ideal profiling as a sensory profiling technique
14.1 Introduction
14.2 Principle and properties of the Ideal Profile Method (IPM)
14.3 IPM, a tool for product development and product optimization
14.4 Additional valuable properties of the IPM
14.5 Illustration of the Ideal Profile Analysis (IPA)
14.6 Conclusions
Part Three: Applications in new product development and consumer research
15: Adoption and use of Flash Profiling in daily new product development: a testimonial
15.1 Introduction
15.2 Flash Profile as a starting point
15.3 Flash Profile as a reference methodology
15.4 Limitations and perspectives in the use of Flash Profile
15.5 Conclusion
16: Improving team tasting in the food industry
16.1 Introduction: the ever-increasing importance of new tasting methods within the project teams
16.2 Precise analysis of the concrete situations where evaluation by team tasting is appropriate
16.3 Analysis of opportunities and constraints linked to project team evaluation
16.4 An approach adapted to Danone’s needs but integrated with the limits of the team tasting
16.5 Implementation examples (common in R&D field)
16.6 Analysis and prospects
17: Alternative methods of sensory testing: working with chefs, culinary professionals and brew masters
17.1 Introduction
17.2 Background: fast descriptive methods and persons with no formal sensory training in sensory tests
17.3 Data analysis of projective descriptive methods
17.4 Case study 1: brewers and novices assessing beer
17.5 Results and discussion of partial napping of beer
17.6 Case study 2: exploring the world of spice blends and pastes with chefs and other food experts
17.7 Results and discussion of spice blends and pastes
17.8 General discussion and recommendations
Appendix Projective mapping versus napping (see also Chapter 9)
18: Sensory testing with flavourists: challenges and solutions
18.1 Introduction
18.2 Roles and responsibilities
18.3 Different ways of working
18.4 Strategies to complement both types of expertise
18.5 Future trends
19: Projective Flash Profile from experts to consumers: a way to reveal fragrance language
19.1 Introduction: an industrial approach to the assessment of fragrances
19.2 Flash Profile of fragrances: perfumers vs consumers
19.3 An extension to Flash Profile of fragrances with consumers: beyond sensory description
19.4 Discussion and conclusion
20: Use of rapid sensory methods in the automotive industry
20.1 Introduction
20.2 Example 1: gearbox sensations and comfort
20.3 Example 2: role and lateral support perception
20.4 Example 3: idle noises of diesel engines
20.5 Conclusion: pros and cons of rapid sensory methods in the automotive context
21: Testing consumer insight using mobile devices: a case study of a sensory consumer journey conducted with the help of mobile research
21.1 Mobile research: status quo
21.2 Mobile sensory research: a new mobile research method
21.3 Case study: a sensory consumer journey conducted with the help of mobile research
21.4 Summary and discussion
21.5 Conclusion
Part Four: Applications in sensory testing with specific populations and methodological consequences
22: Sensory testing in new product development: working with children
22.1 Introduction
22.2 Reasons for studying sensory aspects in children
22.3 How to organize sensory evaluation testing with children
22.4 Application of different sensory evaluation techniques to children of different ages
22.5 Conclusion
22.6 Future trends
23: Sensory testing in new product development: working with older people
23.1 Introduction
23.2 The elderly market: a challenge between needs and pleasure
23.3 The heterogeneity of the elderly
23.4 Impact of age and dependence on performance at a sensory task: key findings on scale use in a monadic sequential presentation
23.5 Running sensory descriptive analysis with an elderly panel: recommendations
23.6 Conclusion and future trends
24: Empathy and Experiment™: dealing with the algebra of the mind to understand and change food habits
24.1 Introduction
24.2 The origins of the study
24.3 Background: Golden Rice – the positives
24.4 Background: Golden Rice – the negatives
24.5 Empathy and Experiment™: the two halves of the approach
24.6 The value of experimentation and implementation of Golden Rice evaluations among Pakistanis
24.7 Summary of the elements and process of the experiment
24.8 The material of the interview and analysis of structured experimental design data
24.9 Explicating the results – the total panel versus gender
24.10 Culture-mind-set segments
24.11 Summary and future trends
+
-