0000000000117426
AUTHOR
Maud Lelièvre
Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask
author cannot archive publisher's version/PDF; International audience; In industries, the sensory characteristics of products are key points to control. The method commonly used to characterize and describe products is the conventional profile. This very efficient method requires a lot of time to train assessors and to teach them how to quantify the sensory characteristics of interest. Over the last few years, other faster and less restricting methods have been developed, such as free choice profile, flash profile, projective mapping or sorting tasks. Among these methods, the sorting task has recently become quite popular in sensory evaluation because of its simplicity: it only requires ass…
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 succ…
Taste receptors to L-glutamate
National audience
What is the validity of the sorting task for describing beers? A study using trained and untrained assessors
In the sensory evaluation literature, it has been suggested that sorting tasks followed by a description of the groups of products can be used by consumers to describe products, but a closer look at this literature suggests that this claim needs to be evaluated. In this paper, we proposed to examine the validity of the sorting task to describe products by trained and untrained assessors. The experiment reported here consisted in two parts. In a first part, participants sorted nine commercial beers and then described each group with their own words or with a list of terms. In a second part, participants were asked to match each beer with one of their own sets of descriptors. The matching tas…