Journal
FOOD QUALITY AND PREFERENCE
Volume 21, Issue 4, Pages 417-426Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodqual.2009.10.006
Keywords
Sensory profiling; Consumer research; Projective mapping; Check-all-that-apply; Milk desserts; Multiple factor analysis; Hierarchical multiple factor analysis
Categories
Funding
- Sensory Science Scholarship Fund
- GlaxoSmithKline Consumer Healthcare
- CSIC (Comision Sectorial de Investigacion Cientifica, Universidad de la Republica, Uruguay)
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Eight chocolate milk desserts with different formulation were evaluated by two groups of consumers. Fifty consumers evaluated the samples and indicated their overall liking and answered a CATA question. Meanwhile, 40 consumers elicited up to four words to describe the desserts and completed a projective mapping task. Projective mapping and the check-all-that-apply question provided very similar sensory profiles for the evaluated milk desserts. Differences in the sensory characteristics of the samples were explained by differences in their formulations, which suggest the validity of the sensory profiles given by consumers. Projective mapping and the CATA question consisted on valuable tools to understand their perception of the sensory and hedonic characteristics of the desserts. These methodologies could consist on useful and interesting complimentary techniques to trained assessors' data, being CATA question easier to understand and less time consuming for consumers. (C) 2009 Elsevier Ltd. All rights reserved.
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