A General Lexicon for Sensory Analysis of Texture and Appearance of Lip Products

Abstract

Lip products (lipsticks, glosses and balms) are an important aspect of the cosmetics business. The lip product segment of the business has been expanding because the majority of women uses some form of lip products. In addition, men commonly use lip balm in winter months. The purpose of this three‐part study was to develop a lexicon for descriptive sensory testing of lip products. In the first study, two focus groups were conducted to understand women's perceptions of lip products and elicit desirable and undesirable characteristics in the products. In the second study, six highly trained panelists from the Sensory Analysis Center at Kansas State University developed a lexicon using five samples each of lip balms, lip glosses and lipsticks. All attributes were measured during or after application. Attributes were categorized under “initial texture,”“initial appearance,”“after appearance” and “after texture.” The lexicon comprised of 18 terms. The panelists developed definitions, references and protocols for evaluation for each attribute in the lexicon. The third study consisted of a validation phase, in which 12 samples, four from each product segment, were used. The lexicon developed in this study was inclusive enough to show distinctions between and within the lip glosses, lip balms and lipsticks. This lexicon could be used to identify similarities and differences in other lip products such as lip plumper, lip liners and multi use products. PRACTICAL APPLICATIONS The lip product lexicon may benefit researchers and cosmetic companies in product development and optimization, quality control, and marketing by providing accurate definitions, accessible references, and reproducible protocols and techniques. Aspects of this research, including the use of photographic references, where appropriate, could be extrapolated to other aspects of the personal care industry, such as hair care and skin care, and can aid in product development and product optimization.

The development of an emotion lexicon for the coffee drinking experience

“…A sensory lexicon is a set of words used to describe sensory characteristics found in a specific product category, which aids in product development process (Seo, Lee, & Hwang, 2009;Dooley, Adhikari, & Chambers, 2009) However, similar to a sensory lexicon, an emotion lexicon may need to be created for a specific product category, particularly those products consumed for pleasure and not for nutritional purposes (e.g., coffee, tea, wine, chocolate).…”

Cosmetics’ Quality Control

“…The sensorial features of a formulation are mainly related to the raw-materials and package (Dooley et al, 2009). The raw-materials influence directly in what the consumer feels when applies the cosmetic.…”

“…In the elaboration of these questionnaires the professional team should use suitable lexicons for each class of product, for example, the lexicons used to the evaluation of lip products are different from that used for corporal lotions (Dooley et al, 2009). Some researches had developed suitable lexicons for different classes of cosmetic products (Civille and Dus, 1991; Wortel and Wiechers, 2000; Dooley et al, 2009).…”

Development of a Lexicon for Beef Flavor in Intact Muscle

“…They were not given any other information regarding the quality of beef, different cuts or cooking methods that were used in order to minimize any biases. The attribute determination and description procedure was adapted from the Flavor Profile method (Keane 1992) and was similar to that used by Civille et al (2010), TalaveraBianchi et al (2010), Koppel and Chambers (2010), Dooley et al (2009) and Thompson et al (2009). Four orientation sessions were held to establish the base terminologies for flavor and aroma attributes using 16 beef samples of different cuts, grades and cooking methods, including the grass-fed and warmed-over samples.…”