Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

Vidal, Letícia; Cadena, Rafael Silva; Correa, Silvana Serra Costa; Abalos, Rosa Ana; Gómez, Beatriz; Giménez, Ana; Varela, Paula; Ares, Gastón

doi:10.1111/joss.12083

Cited by 23 publications

(14 citation statements)

References 49 publications

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“…However, RV interpretations and comparisons with other studies should be done with care since both the data dimensionality and the size of difference among the products have an impact on this index. This stress yet highlighted need of other criteria less sensitive and more suitable than the RV, but also than the modified RV (or RV2), to measure similarity between data matrices (Ares et al, 2014;Tomic et al, 2013;Vidal et al, 2014). Anyway, in this experiment, a similar five groups partitioning was found for both panels (RI = 0.88).…”

Section: Discussionmentioning

confidence: 67%

“…From different studies, Vidal, Silva Cadena, and Correa (2014) reported that ''the minimum RV value that has been considered as indicator of good agreement between sample configurations ranges from 0.65 to 0.85''. They also argued that if two mappings of same products return a significant RV, then it can be concluded that information gathered in the two mappings is similar.…”

Section: Sorting Analysismentioning

confidence: 99%

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Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task

Garbez

Galopin

Sigogne

et al. 2015

Food Quality and Preference

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Aesthetics is one of the major parameters for consumers when buying a rose bush. Therefore, managing this quality is important for agronomists. Tools are needed to assess visual characteristics and to find links with architectural plant parameters. Sensory analyses were developed using real plants and photographs as stimuli. With technology and modeling improvements, using virtual plants could presents numerous advantages. This study demonstrated the feasibility of using rotating virtual rose bush videos as stimuli for a labeled sorting task. The virtual rose bush reflected a natural within-crop variability of one cultivar based on bud breaks location and axes length. Two panels of subjects closely linked to the horticulture sector sorted and described 40 rotating virtual rose bush videos. Non-metric Multidimensional Scaling (MDS) results for both panels were similar and allowed us to highlight five groups of virtual rose bushes with their specific sensory characteristics and their own most representative products using a combination of the paragons and the most typical products. This approach revealed that subjects detected high visual differences between products, and that by using rotation, they were able to integrate 3D properties about variations around plant facets. Finally, a labeled sorting task is a powerful method for preliminary exploration of the visual aspect of virtual plants.

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Section: Discussionmentioning

confidence: 67%

Section: Sorting Analysismentioning

confidence: 99%

Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task

Garbez

Galopin

Sigogne

et al. 2015

Food Quality and Preference

View full text Add to dashboard Cite

show abstract

“…The procedures and evaluated criteria to validate the HTM/HRT were based on validation studies of sensory methodologies (Boutrolle et al, ; Lima Filho et al, ; Louw et al, ; Pagès & Husson, ; Saldamando et al, ; Silva, Minim, Silva, Gonçalves et al, ; Vidal et al, ; Worch, Crine, Gruel, & Lê, ; Worch, Lê, Punter, & Pagès, ).…”

Section: Methodsmentioning

confidence: 99%

Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

Filho

Lúcia

Minim

et al. 2018

Journal of Sensory Studies

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The hedonic thresholds methodology was recently proposed which allows for determination of two new sensorial thresholds, the compromised acceptance threshold and the hedonic rejection threshold (HRT). For a new methodology to be accepted by the scientific community, its ability to produce reliable results must be demonstrated. Thus, this study sought to validate this new methodology when used to calculate the HRT. In order to do so, the analytical performance indices of precision (repeatability, intermediate precision, and reproducibility), accuracy and robustness for the results for the HRT calculation were measured. The results of seven experiments demonstrated that the methodology possesses high repeatability, intermediate precision and robustness, and satisfactory accuracy and reproducibility. It was therefore concluded that the HRT determination methodology satisfactorily met the analytical performance criteria evaluated, therefore generating reliable results. Practical applications The hedonic thresholds methodology (HTM) has numerous applications, including the application of a more severe thermal treatment to obtain greater microbial or enzymatic inactivation, the determination of food shelf life based on its sensory acceptance, the reduction of specific, expensive ingredients in food formulations, reduction of ingredients that are harmful to health when consumed in excess (e.g., sucrose, sodium, and fat), determination of the maximum “defect” threshold that may be present in food and others. The HTM is a recently proposed methodology; therefore, the reliability of the values of the hedonic rejection threshold must be validated, calculated via the HTM. Reliability of the HRT results was confirmed when HTM validation was performed. Thus, the methodology can undoubtedly be applied for the intended purpose.

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“…Furthermore, the cookies could be a more complex product that has more sensory moduli than that of plain yogurt. As products increase their number of sensory moduli, it is harder for consumers or untrained panelists to adequately describe them (Vidal et al, ). Future studies need to be completed to identify which products are suitable for use with the PAE method.…”

Section: Resultsmentioning

confidence: 99%

Comparing preferred attribute elicitation to trained panelists' evaluations using a novel food product

McSweeney

Sisopha

T'ien

et al. 2017

Journal of Sensory Studies

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The present study compares a new rapid sensory method, preferred attribute elicitation (PAE), to a trained panelists' evaluations, using cookies containing green tea extract (GTE) as a model. The cookies contained added amounts of 0, 2, 4, 7, and 9% GTE based on the weight of flour. Ten trained panelists evaluated the cookies. The panelists were trained for 10 one‐hour sessions followed by three replicates of testing. Additionally, 43 panelists in two different sessions (n = 25 and 18), evaluated the five samples following the PAE method. RV coefficients were used to provide a numerical value for the degree of similarity between the descriptive data obtained from the PAE sessions and the descriptive analysis panel. The RV coefficient for the two PAE sessions was .843, indicating a very high similarity between the sessions. However, the RV coefficient comparing the two PAE sessions to the descriptive analysis data were .554 and .179, respectively. These results indicate that the PAE method was not comparable to the trained panelists' evaluations. Future work needs to identify when PAE is the most suitable method to use and to modify the existing methodology to make it a more efficient method. Practical applications Preferred attribute elicitation (PAE) is a rapid sensory analysis method that uses untrained panelists to evaluate attributes of a product and determine what attributes drive consumer liking. This study investigates how the technique (using untrained panelist) compares to a trained panel when testing baked products differing in flavor intensity. There was not a relationship between the PAE sessions and trained panel for the flavors of this particular product. More work must be done to determine why the evaluations of the flavor was not consistent if PAE is to be used in future sensory trials.

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Assessment of Global and Individual Reproducibility of Projective Mapping with Consumers

Cited by 23 publications

References 49 publications

Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task

Assessing the visual aspect of rotating virtual rose bushes by a labeled sorting task

Validation of the hedonic threshold methodology in determining the hedonic rejection threshold

Comparing preferred attribute elicitation to trained panelists' evaluations using a novel food product

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